Carl Schaubhut, chef & partner for restaurant DTB (Down the Bayou) and chef advocate for the American Shrimp Processors Association, passed away on the evening of Monday, September 9 due to cancer. He was 37-years-old, a husband, and a father to two children, ages nine and six. Our thoughts and prayers are with the family…

Earlier today, Wild American Shrimp posted this post on our Facebook page comparing a shot from a previous Popeye’s shrimp commercial with a shot of their menu today, in Louisiana, which discloses (by law due to the new House Bill 335 legislation) that they are selling imported shrimp. The comments in support of Wild American…

A shrimp larger than a human hand? Yep! During a deep-sea expedition Sunday, a “giant” shrimp was discovered in the Gulf of Mexico, The Miami Herald reports. Scientists found the shrimp between 3,937 and 4,921 feet down while they were conducting a mission called “Journey into Midnight: Light and Life Below the Twilight Zone.” The…

Tenney Flynn, Chef of the Year for Wild American Shrimp, is about to give seafood lovers a special treat. “The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef,” his first cookbook, is scheduled for publication in August. Flynn is chef and co-owner of GW Fins in New Orleans, one of…

Texas gourmet taco restaurant chain Tacodeli is now offering Wild American Shrimp tacos with a special kick. The new Aguachile taco pairs thinly sliced Texas Gulf shrimp with a 3-hour marinade of fresh lime juice. The shrimp are then strained and seasoned with serrano tomatillo salsa, with cubed avocado and sliced radish and a little…

ORIGINAL ARTICLE PUBLISHED BY AMERICAN MUSEUM OF NATURAL HISTORY  Decapods, 10-legged crustaceans broadly categorized into shrimp, lobsters, and crabs, are a globally important food source worth billions of dollars. But the animals in this order, which contains more than 15,000 living species and 3,000 extinct ones, are also ecologically fascinating. Decapods make homes in a…

The second annual “Chef of the Year” Award presented by  Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, was awarded on Friday, October 19, 2018, to Chef Tenney Flynn, Chef/Owner of GW Fins in New Orleans, Louisiana. Chef Flynn will reign for the next year as…

Chef of the Year Finalist: Tenney Flynn Chef Tenney Flynn is Chef/Owner of GW Fins in New Orleans. He regularly speaks to the media through interviews and cooking demonstrations to stress the importance of using American wild-caught shrimp. Flynn has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast…

Chef of the Year Finalist: Michael DiBuono Chef Michael DiBuono is Executive Chef/Owner of Sea Level Oyster House in Cleveland, Mississippi. He is an avid supporter of Wild American Shrimp through social media and representing Wild American Shrimp in culinary competitions in which he competes, such as the World Seafood Championship. He recently opened his…

Chef of the Year Finalist: Austin Sumrall Chef Austin Sumrall is Chef/Owner of White Pillars in Biloxi, Mississippi. He is extremely passionate about everything farm-to-table, local & seasonal ingredients. Gulf seafood is an utmost importance due to his restaurant being ON the Gulf. When interviewed, Chef Sumrall openly advocates for the importance of wild-caught seafood and…

Chef of the Year Finalist: James Aptakin Chef James Aptakin is Chef/Owner of Layers of Flavor Catering Company based in Honolulu, Hawaii. He is an avid supporter of Wild American Shrimp and has continued his advocacy efforts since his recent addition to the Wild American Shrimp Chef Advocate team earlier this year. He is a…

Chef of the Year Finalist: David Guas Chef David Guas is Chef/Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia and Lil’ B Coffee & Eatery in Washington, D.C. Chef Guas is a passionate believer that Wild American Shrimp simply tastes better – satisfying sweet and plump, with more flavor. He is a longtime…

Wild American Shrimp®, the American Shrimp Processors Association’s marketing program for wild-caught Gulf and South Atlantic Shrimp, announces the addition of three new Chef Advocates to its Chef Advocacy Program: Chef Ryan Nelson of Late Harvest Kitchen and North End Barbecue and Moonshine, Indianapolis, Ind., Chef Brody Olive of Voyager’s at Perdido Beach Resort, Gulf Shores, Ala. and Chef Simon Brown of Seafood R’evolution, Jackson, Miss. Chef…

Wild American Shrimp®, the American Shrimp Processors Association’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has added former World Seafood Champion Chef James Aptakin as its latest Chef Advocate. Aptakin makes a great addition to the Wild American Shrimp team, bringing South American exotic flavors mixed with California flair and Pan-Asian-Hawaiian fusion to…

by Elizabeth Adams On Thursday, November 9, I had the opportunity to attend the World Food Championships. The competition is separated into different ingredient or food categories from bacon and steak, to seafood, BBQ, and even dessert! Wild American Shrimp sponsored team Layers of Flavor lead by Executive Chefs James Aptakin of the Turtle Bay…

When I started this post, it was about Harvey’s aftermath. Now, nine days later, Irma has come and gone. On aggregate, the storms dumped about 40 TRILLION gallons of water on the US– an incomprehensively large number that represents the magnitude of record-obliteration by these two storms. Texas is only just beginning to deal with…