Shrimp Tales

  • ASPA Member Feature: Gulf Island Shrimp & Seafood, LLC

    Gulf Island Shrimp in Dulac, Louisiana, is comprised of two plants — Scottco and SeaTang — located right across the bayou from each other in Terrebonne Parish. In the shrimp industry, many processors come from a multi-generation, hands-on background, but that isn’t the case for Gulf Island. Although not a family-owned operation, that has never...

    Read More August 11, 2020
  • Recipe: Shrimp and Pork Belly Ramen

    SHRIMP & PORK BELLY RAMEN GARNISH WILD AMERICAN SHRIMP (3 per serving) 2 oz Braised Pork Belly (1 per serving) Soft Boiled Egg (1 per serving) Nori (2 pieces per serving) Chili Oil (recipe follows) Togarashi (recipe follows) Scallion curls   RAMEN BROTH Ingredients: 2 qt Pork Belly braising liquid 6 garlic cloves Ginger (thumb...

    Read More August 10, 2020
  • Recipe: Asiago Pepper Shrimp

    Ingredients: 24 large Wild American Shrimp®, peeled and deveined 8 ounces Asiago cheese 1 tablespoon chopped jalapeno pepper 12 slices bacon Directions: Wash the shrimp and then pat dry. Butterfly shrimp by cutting lengthwise along the back — don’t cut all the way through, leaving the tail section intact. Grate the cheese and mix with...

    Read More August 9, 2020
  • Chef Advocate Highlight: Nathalie Dupree

    NATHALIE DUPREE South Carolinian Nathalie Dupree is a best-selling author of 14 cookbooks and the host of more than 300 television shows for The Food Network, PBS, and The Learning Channel. She has been prominently featured in the New York Times, Washington Post, Los Angeles Times, Chicago Tribune as well as Bon Appétit, Food and Wine,...

    Read More August 6, 2020
  • ASPA Member Feature: Graham Shrimp Company

    Bayou La Batre, Ala., is a land of opportunity fueled by the bounty of the Gulf of Mexico, as Ernie Anderson and his father-in-law Steve Graham of Graham Shrimp Co. Inc. will tell you after four generations of success in the shrimp and seafood processing industries. Through hard work and honest living, the faces behind...

    Read More August 4, 2020
  • Recipe: Brined Shrimp Paella with Smoked Za’atar

    BRINED SHRIMP PAELLA WITH SMOKED ZA’ATAR INGREDIENTS 30 strands of Spanish saffron 1.5 pounds skinless, boneless chicken thighs 8 U-10 Wild American Shrimp Prawns .25 pound cured chorizo cut into 1/2 moons 1.5 tbsp of smoked Za’atar seasoning 1 tbsp smoked paprika 4 bay leaves 1 Sweet yellow onion, minced 4 garlic cloves, minced 8...

    Read More August 3, 2020