Shrimp Tales

  • Commercially Caught Wild American Shrimp From Gulf of Mexico Remain Safe to Eat

    July 12, 2019

    Biloxi, Miss. July 8, 2019 – For the commercial wild-caught shrimp industry in the Gulf of Mexico, it’s business as usual. In spite of reports coming out of the Gulf of Mexico about a freshwater influx due to flooding in the Midwest, along with some resulting, close-to-shore algae blooms, commercial shrimp processors are reporting that... Read More

  • Public-Private Summit Convenes in New Orleans to Comprehensively Address Challenges in Domestic Shrimp Industry

    July 10, 2019

    New Orleans, Louisiana  July 10, 2019 – Members of the American Shrimp Processors Association (ASPA) participated in an industry summit on July 9, 2019 at the U.S. Customs House in New Orleans. They joined more than 20 U.S. government officials and members of the Louisiana Shrimp Association and the Southern Shrimp Alliance. The meeting was... Read More

  • Shrimp and the 4th of July: A Match Made in the U.S.A (with Videos)

    July 4, 2019

    There’s something about grilled shrimp on a skewer, or a pot of shrimp boiled with corn, potatoes, sausage and seasonings, that goes hand in hand on the 4th of July. After all, what could be more American than to eat AMERICAN on the 4th!  Of course, this is especially true down here in the South... Read More

  • Scientists Find ‘Giant’ Shrimp in Gulf of Mexico’s ‘Midnight Zone’

    June 19, 2019

    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... Read More

  • Learn How to Devein Wild American Shrimp

    June 18, 2019

    It’s not essential to devein shrimp, but for some people it is aesthetically pleasing to remove that thin black strip. It’s more noticeable in larger shrimp — and it’s much easier to remove. You might not even see it in smaller shrimp. By the way, the technique is called deveining, but it’s actually the shrimp’s... Read More

  • Shrimp and Grits: From Low Country to Cross Country

    June 17, 2019

    Not all that long ago, shrimp and grits was a decidedly regional dish. But with the popularity of cooking shows and social media and the rise of celebrity chefs, what once was enjoyed by a few has become a beloved dish of many, not just those who live in the Low Country of South Carolina... Read More