Shrimp Tales

  • Chef Advocate Highlight: Aaron Cushcieri

    After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his own vision at The Dearborn in Chicago. An urban American tavern owned and operated by Clodagh and Amy Lawless,...

    Read More January 15, 2021
  • ASPA Member Feature: Ocean Springs Seafood

    At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the ground, and even though the building that once housed Ocean Springs Seafood Market, Inc., is no longer there, the history behind this property made a significant contribution to the storybook...

    Read More January 15, 2021
  • Fun Fact Friday: The Largest Shrimp Ever Caught

    It’s time for another Fun Fact Friday! Did you know? Allegedly, the largest shrimp ever caught measured nearly 16 inches and was purchased for $800 by a Colombian biologist! Here’s how the story goes. According to UnderwaterTimes.com, in the middle of April 2006 in Cartagena, Colombia – right on the coast of the Caribbean Sea...

    Read More January 15, 2021
  • Recipe: Wild American Shrimp Ceviche

    WILD AMERICAN SHRIMP CEVICHE By Chef Advocate, James Aptakin   CEVICHE INGREDIENTS 5 lbs. shrimp, diced & poached in coconut milk till medium, then cooled down, diced 1 ea Maui onions diced 1/2 ea red onions diced 10 ea purple potato diced 3 ea corn grilled husked 2 ea mango grilled diced 1 ea papaya...

    Read More January 14, 2021
  • How to Serve Up Shrimp to Your Lil’ Shrimp!

    On Facebook, Angela Portier shared a picture of her adorable son Henry Luke enjoying some delicious wild-caught American shrimp! Thanks, Angela! The wildest part about it: Henry Luke is only 9 months old! Of course, at Wild American Shrimp we believe in starting as early as possible when it comes to eating wild-caught shrimp, but...

    Read More January 13, 2021
  • Recipe: Shrimp and Pork Balls with Spicy Lime Dipping Sauce

    By Rachael Ray INGREDIENTS: 4 scallions, green and white parts, coarsely chopped 2-inch piece fresh ginger, peeled 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided 2 cloves garlic, crushed 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle 1/4 cup fresh cilantro leaves, a big handful 2 limes,...

    Read More January 12, 2021