Shrimp Tales

  • Chef Advocate Highlight: Mike Lata

    Mike Lata is Chef/Partner of FIG Restaurant in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow. FIG has been consistently voted “Best Restaurant in Charleston” by Charleston City Paper readers and continues to be a favorite local destination, and in 2014, the restaurant was nominated in 2014 and 2015 for Outstanding Wine…

    Read More November 13, 2020
  • How Tacos Made with Sweet Gulf Shrimp Helped Save an Austin Food Business

    Beth DiBaggio and Rafael Rodriguez were running a successful catering company, La Pera, in Austin, Texas – whipping up locally-sourced Latin dishes and catering 250 to 300 events of a wide variety every year for two years – only for everything to come to a dramatic halt after the onset of the coronavirus. Now, they’ve…

    Read More November 11, 2020
  • Learn How to Devein Wild American Shrimp

    Have you ever eaten shrimp and noticed a thin black strip along their back? The technique to remove this strip is called deveining, but it’s actually not a vein: it’s the shrimp’s digestive tract, and the dark shade is from grit in the tract. The “vein” isn’t harmful if eaten. It’s not essential to devein…

    Read More November 9, 2020
  • ASPA Member Feature: Tidelands Seafood Company, Inc.

    The banks of Bayou Grand Caillou in Dulac, Louisiana, have been home to many shrimp processors over the last century. Although only a handful now remain, Tidelands Seafood Company, a fourth-generation family-owned company, is still operating and open today. Alan “Andy” Gibson, 48, owner, grew up in an ever-changing industry that was started by his…

    Read More November 6, 2020
  • Chef Advocate Highlight: Jay Pierce

    JAY PIERCE MOZELLE’S Jay Pierce is the former Executive Chef of ROCKSALT Charlotte and chef for the upcoming restaurant “The Farmers Realm”. A Southern Foodways Alliance board member, Pierce has twice been named as a finalist for best chef in the South by the James Beard Foundation and was nominated for a sustainability award by…

  • They Might Be Shrimp, But They Grow Quickly!

    Wild American Shrimp thrive in the nutrient-rich waters of the Gulf of Mexico and the South Atlantic. So, it is any wonder they can grow this quickly: about one inch every 7 to 10 days? They’re in an ideal environment to not only grow but to adopt the delicious flavors that are unique to wild-caught,…

    Read More November 4, 2020
  • Shrimp are Featured Prominently in America’s Test Kitchen’s New Cookbook: Foolproof Fish

    America’s Test Kitchen, the hit television show where chefs Julia Collin Davison and Bridget Lancaster test out recipes to see what works and what doesn’t, has recently released a new cookbook – “Foolproof Fish: Modern Recipes for Everyone, Everywhere.” Designed to “broaden your seafood scope,” Foolproof Fish is written to showcase the wide variety of…

    Read More November 2, 2020
  • Chef Advocate Highlight: Katie Dixon

    KATIE DIXON THE BIRDHOUSE CAFE Katie’s love for food was born from a desire to fuel her body while developing a passion for healthy eating. Her heart is to nourish and heal lives with good nutrition that leaves your body & your tastebuds satisfied. Katie opened the Birdhouse Cafe in 2017 to create an environment…

    Read More October 30, 2020
  • ASPA Member Feature: Bayou Shrimp Processors, Inc.

    The history of Bayou Shrimp Processors located in Delcambre, Louisiana, is a rich novel that draws upon a seafood heritage dating back to multiple generations. Although a handful of owners have come and gone over the years since the plant was built in 1995, the operation is full of valued long-term employees who embrace the…

  • Sea Pearl Seafood Company, Inc. Chosen as USDA Food Bank Participant

    Several American Shrimp Processors Association / Wild American Shrimp member companies are currently packaging and shipping delicious, wild-caught Gulf and South Atlantic shrimp destined for food banks and drive-thru food pantries across America, including Sea Pearl Seafood Company, Inc. based out of Bayou La Batre, Alabama. The shrimp are being provided through the USDA Agricultural Marketing Service as…

    Read More October 28, 2020
  • 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 October 26, 2020
  • Chef Advocate Highlight: Michael-Ann Rowe

    MICHAEL ANN ROWE TV PERSONALITY, FOOD JOURNALIST, SUSTAINABILITY ADVOCATE Michael-Ann is an Emmy® Award-winning food & travel journalist for her three-part documentary series, Off the Beaten Palate. Her debut series was broadcast on PBS, of which Part I was focused on seafood in New Brunswick, Canada, where she was born. She is the host of…

    Read More October 23, 2020
  • ASPA Member Feature: Trico Shrimp Company

    “I’ve been involved in the shrimping industry in some way pretty much my whole life.” So begins the story of Dennis Henderson, founder and co-owner of Trico Shrimp Company in Fort Myers, Florida.   Born 20 miles south of Pittsburg, Pennsylvania, Dennis Henderson moved down south with his family in 1961 when he was in the…

  • FUN FACT FRIDAY: Belgium’s Horseback Shrimpers

    For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than 2,000 pounds, these horses are well suited to the task of carrying shrimp fishermen through the cold waters of the North Sea, but only after at least a year of…

  • Chef Advocate Highlight: Jonathan Bennett

    JONATHAN BENNETT RED, THE STEAKHOUSE Most of us have childhood memories about a favorite food. Jonathan Bennett carries those memories with him every day. These aren’t images of sauce-laden, vertically presented pieces of art. They are his reality. Honest-to-goodness, real food -simplicity created from transforming basic ingredients into something so simple yet so delicious that…

    Read More October 16, 2020
  • ASPA Member Feature: Smith & Sons Seafood

    Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters. Walter “Big John” Smith Jr., vice president, 43, is the youngest of the sons and is now at the helm of the company that was started by his father, Walter…