Shrimp Tales

  • ASPA Member Feature: Seabrook Seafood, Inc.

    Seabrook Seafood, Inc. is based in Kemah, Texas, a beautiful waterfront city located about 20 miles south of Houston. The name Kemah is an Indian word that means “wind in my face” — a fitting description for the steadfast breeze that has guided shrimpers to reap the bountiful harvest Galveston Bay has provided for centuries….

    Read More January 22, 2021
  • Chef Advocate Highlight: Aaron Cushcieri

    After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his own vision at The Dearborn in Chicago. An urban American tavern owned and operated by Clodagh and Amy Lawless,…

    Read More January 15, 2021
  • ASPA Member Feature: Ocean Springs Seafood

    At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the ground, and even though the building that once housed Ocean Springs Seafood Market, Inc., is no longer there, the history behind this property made a significant contribution to the storybook…

  • Fun Fact Friday: The Largest Shrimp Ever Caught

    It’s time for another Fun Fact Friday! Did you know? Allegedly, the largest shrimp ever caught measured nearly 16 inches and was purchased for $800 by a Colombian biologist! Here’s how the story goes. According to UnderwaterTimes.com, in the middle of April 2006 in Cartagena, Colombia – right on the coast of the Caribbean Sea…

  • 2020 Chef of the Year Monte Sheffield Donates Award Funds to Charities in San Marcos, Texas

    From left to right: Hays County Food Bank Executive Director Eleanor Owen-Oshan, Kristin & Chef Monte Sheffield and Own Your Own Universe Executive Director Terri Hendrix.   Wild American Shrimp’s 2020 Chef of the Year Monte Sheffield of Palmer’s Restaurant Bar & Courtyard has donated his award money to the Hays County Food Bank and charity…

    Read More January 8, 2021
  • Chef Advocate Highlight: Jeremiah Bacon

    Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for three years in a row, is Executive Chef and Partner of Indigo Road restaurants The Macintosh and Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad…

  • ASPA Member Feature: Dean Blanchard Seafood, Inc.

    Dean Blanchard Seafood is one of the largest shrimp distributors in the United States. Their advantageous location in Grand Isle, Louisiana is a convenient stop for countless shrimpers that have unloaded at the dock for more than 30 years. This fishing town full of heritage and history is a Mississippi River Delta barrier island that…

  • Why Are Flamingos Pink and What Does It Have to Do With Shrimp?

    The flamingo: an exotic bird perhaps most well-known for its distinct pink color. Because of this unique technicolor trait, flamingos are flocked to by adoring audiences at zoos, aquariums, Florida, and more. While it’s true that flamingos are near-synonymous with the color pink, have you ever wondered why flamingos are pink? Especially when so many…

  • Chef Advocate Highlight: Nick Wallace

    Gifted, talented, and inspired by nature, Chef Nick Wallace’s mission is to remain focused on the beauty of food. Nick was voted one of 2017’s Best Chefs America. He did not stop there as he appeared in Southern Living and on Comfort Nation Season 2, was honored to be Mississippi’s first Food Network’s Chopped Champion,…

    Read More December 31, 2020
  • ASPA Member Feature: Hi-Seas of Dulac, Inc.

    About 16 miles outside of Houma, Louisiana, across a few drawbridges, lies a family-owned business that has sustained four generations of Authemonts. The office walls are adorned with taxidermy trophies of their hunting exploits over the years ranging from bobcats to deer. Hi-Seas of Dulac was named in 1981 during the shooting of Vice President…

  • Shrimp School: What Were “Shrimp Nickels?”

    When it came to working in shrimp factories in the late 19th to early 20th century, everything operated under a unique set of rules, and how people were paid was no exception: instead of being paid with standard United States currency, factory workers were paid with units of currency referred to either broadly as tokens…

    Read More December 30, 2020
  • ASPA Chef Advocate Highlight: Monte Sheffield

    MONTE SHEFFIELD PALMER’S RESTAURANT BAR & COURTYARD * ASPA CHEF OF THE YEAR 2020 * As a born and raised Texan, Chef Monte Sheffield’s passion for cooking and serving others dates back to his early childhood years when he would help his parents in the kitchen, prepping for their large dinner parties. “I was usually…

    Read More December 23, 2020
  • ASPA Member Feature: C. F. Gollott and Son Seafood, Inc.

    Within the shrimp industry, the commonality of a family-run business holds as much pride as the Wild American product they harvest from domestic waters. Of course, not all processing plants that line the Gulf and South Atlantic have a rich story of family history, but C.F. Gollott & Son Seafood based in D’Iberville, Mississippi, embodies…

  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp and Grits, and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get…

  • Shrimp School: The History of Jumbo’s Shrimp in Miami, Florida

    It’s time for another Shrimp History Lesson! Today we’re talking about Jumbo’s Shrimp – a seafood restaurant icon of Miami, Florida’s Liberty City district – complete with photos of actual Jumbo’s signage and memorabilia courtesy of the Southern Food and Beverage Museum in New Orleans, Louisiana! Described by the Miami New Times as “the Temple of Fried Shrimp,” Jumbo’s…

  • Buy Local. Buy Wild American Shrimp.

    From the United States’ highest mountains to the beaches on all of our coasts, buying local means buying American. The current pandemic has left Americans wondering where they can go to get quality food for their families and who they can trust to provide it to them. Many grocery stores are finding it hard to…

    Read More December 21, 2020