Shrimp Tales

  • Chef Advocate Highlight: Simon Brown

    SIMON BROWN BLAKE STREET HOUSE Originally from Scotland, Chef Simon Brown has worked extremely hard to make a name for himself since coming to the States many years ago. Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef…

    Read More March 5, 2021
  • ASPA Member Feature: R. A. Lesso Seafood, Inc.

    When Rudy Lesso Jr. walks into his office, he is greeted with a perfect panoramic view of the Biloxi Back Bay. On a clear blue sky kind of morning when the wind is still, the surface of the water is like glass and beautifully captures a pristine reflection of shrimp boats lined around his docks…

  • Ridin’ the Tide Out! Wild Shrimp Migrate and Pick Up Great Taste Along the Way

    Over the last few months, the U.S. has experienced below-freezing temperatures in every state, leaving people across the country wishing for warmer days. Did you know that shrimp also try to stay warm by migrating to warmer waters? Shrimp, particularly brown shrimp, are just as opposed to the cold as we are. In fact, brown…

  • Wild American Shrimp: A True Beauty Food!

    We already know that wild-caught, American shrimp are delicious to eat, but did you also know that they offer a variety of beauty-based benefits? It’s true! Shrimp are a real beauty food! While shrimp are considered to be a genuine “beauty food,” you may be wondering what that even means. Simply put, as more people…

    Read More March 4, 2021
  • Learn the Best Way to Peel and Devein Your Shrimp

    If you’ve ever gone to your local grocery store to purchase wild-caught American shrimp or ordered them online, you’ve probably noticed just how many ways shrimp can be sold. Head-on, headless, peeled and deveined, tails-on: all of them used in different ways for a variety of recipes. Unless you’re going with shrimp that have been…

    Read More March 3, 2021
  • Chef Advocate Highlight: Robert St. John

    ROBERT ST. JOHN NEW SOUTH RESTAURANT GROUP Chef, Author, Restaurateur & World-Class Eater. Robert St. John has spent almost four decades in the restaurant business. Thirty-two of those years have been as the owner, CEO and Executive Chef of the Purple Parrot Seafood & Steaks, Crescent City Grill, Mahogany Bar, Branch, Tabella, and Ed’s Burger…

    Read More February 26, 2021
  • ASPA Member Feature: Fisherman’s Reef Shrimp Company

    Many processing plants that line the Gulf and South Atlantic have a family lineage rooted deep in multiple generations. In the case of Fisherman’s Reef in Beaumont, Texas, it’s more like a culinary lineage: from donut shop to bakery, hamburger joint to catfish restaurants, a few other ventures in between, and then shrimp processing. It’s…

  • Learn the Safe, Easy Way to Thaw Shrimp — and How to Size Them Up

    Frozen Wild American Shrimp are conveniently always available in your freezer, but do you know the proper way to thaw them before using them in your favorite dishes? Remember, don’t leave frozen shrimp out on the counter to thaw. Like all other perishable foods, raw shrimp left at room temperature or in warm water can…

    Read More February 23, 2021
  • Chef Advocate Highlight: Mike Brewer

    Mike Brewer grew up in Grand Bay, Alabama learning how to cook at his mother’s heels. After 10 years as an engineer in Alabama, he decided to move to New Orleans to become Vice President of a local engineering firm. Downturns in the financial and energy markets led him to leave engineering and begin a…

    Read More February 19, 2021
  • Buying Fresh Shrimp? Here’s What to Consider

    Wild American Shrimp are naturally delicious either frozen or fresh. But if you’re buying fresh shrimp, how can you know your potential purchase is truly fresh? Shrimp that have been freshly caught still have the heads on. Heads should be removed before shrimp are frozen, to prevent mushy texture. Make sure there is no “fishy”…

    Read More February 17, 2021
  • Enjoy These Delicious Shrimp Recipes During Lent

    Individuals the world over will begin participating in Lent this week. But for those who are not familiar, what is Lent? It is the 40-day period between Ash Wednesday (which this year is Wednesday, February 17, 2021)  and Easter (Sunday, April 4, 2021) that is observed by many Christians. During this time, individuals typically give…

    Read More February 16, 2021
  • SHRIMP SCHOOL: How Shrimpers Actually Catch Wild-Caught Shrimp!

    For all of the shrimp that Americans eat (the average American consumes 4.1 pounds of shrimp per year) one might wonder, “How do shrimpers catch those delicious wild-caught shrimp?” What is surprising to many is that shrimp are an annual crop that is inherently sustainable. The shrimp that our members process are caught in the…

    Read More February 12, 2021
  • ASPA Member Feature: Indian Ridge Shrimp Company

    Andrew Blanchard is a wealth of knowledge when it comes to the history of the shrimp industry in Chauvin, Louisiana. He was born and raised in the area, and his distinguishable Cajun accent is a reflection of the cultural heritage still celebrated in this small town located on the water in Terrebonne Parish. This industry…

  • The History of the Lapeyre Shrimp Peeling Machine

    The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further forward to optimize the production of shrimp for the shrimp lovers of the world. Few inventions in the field have had a greater impact on both the Gulf Coast shrimping…

    Read More February 11, 2021
  • Shrimp School: Why Shrimp Hearts Are in Their Heads

    Here’s a fun shrimp fact: shrimp hearts are located in their heads! Looks like shrimp don’t have to choose when it comes to going with their head or their heart! But what is the reason for this crustacean’s curious body composition? The answer, of course, comes down to biology: which means that Shrimp School is…

    Read More February 8, 2021
  • Chef Advocate Highlight: David Dickensauge

    DAVID DICKENSAUGE CORKS AND CLEAVER ITALIAN BISTRO David Dickensauge has scaled great culinary heights to learn from the best in the restaurant industry. Twenty-one years after venturing out on his own, he is blazing his own path as both executive chef for Bin 77 in Baton Rouge, LA and as co-owner and executive chef for…

    Read More February 5, 2021