Recipe: Shrimp in Swamp Grass
April 13, 2020
- 1 pound Wild American Shrimp® (31/35 count), peeled and de-veined
- 2 tablespoons Dijon mustard1/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1 tablespoon capers
- 1 large sweet
- onion, thinly sliced
- 1/2 head cabbage, thinly sliced
Cook shrimp in boiling salted water until it just turns pink. Drain and put the shrimp in ice water to stop the cooking. Drain well. In a large bowl whisk mustard and vinegar and slowly add the oil. Add capers, sliced onion, and cabbage, toss to coat well. Add the shrimp and toss again. Cover
and refrigerate at least one hour before serving.
Wild American Shrimp® Announces Chef of the Year Winners 2022
November 3, 2022, BILOXI, Mississippi – Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has announced...Read More November 2022
ASPA Member Feature: Dominick’s Seafood, Inc.
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....Read More October 2022
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 COVID-19 pandemic left Americans wondering...Read More October 2022