Shrimp Tales

  • Learn to Make Shrimp Creole from Southern Food & Beverage Museum Founder Liz Williams

    The Southern Food & Beverage Museum in New Orleans, Louisiana has provided us with a video on how to make authentic, New Orleans-style Classic Shrimp Creole with wild-caught shrimp made by the museum’s founder, Liz Williams! Williams’ recipe is loosely based on one found in the cookbook “Talk About Good II: A Toast to Cajun...

    Read More December 27, 2019
  • Chef Tenney Flynn’s Cookbook Named New Orleans Magazine’s Cookbook of the Year

    Wild American Shrimp Chef Advocate and 2018 Chef of the Year Tenney Flynn’s latest cookbook, “The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef,” recently won New Orleans Magazine’s Cookbook of the Year award. Tenney Flynn was honored with both the award and a one-page feature story in New Orleans...

    Read More December 26, 2019
  • SHRIMP SCHOOL: How Shrimpers Actually Catch Wild-Caught Shrimp!

    For all of the shrimp that Americans eat (the average American consumes 4.1 pounds of shrimp per year) one might wonder, “How do shrimpers catch those delicious wild-caught shrimp?” What is surprising to many is that shrimp are an annual crop that is inherently sustainable. The shrimp that our members process are caught in the...

    Read More December 4, 2019

Copyright © 2020 American Shrimp Processors Association.

The Focus Group: Website Design