Shrimp Tales

  • Chef Advocate Highlight: Simon Brown

    SIMON BROWN SEAFOOD R’EVOLUTION Originally from Scotland, Chef Simon Brown has worked extremely hard to make a name for himself since coming to the States almost 7 years ago. Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef...

    Read More April 30, 2020
  • Recipe: Mary’s Garlic Gulf-Caught Shrimp

    INGREDIENTS: 1 package of herb and garlic seasoning mix 1 bottle of Catalina dressing 1 cup real butter 6 garlic cloves – minced 2 pounds of M&M Brand, 16/20 headless shrimp DIRECTIONS: Mix the first four ingredients together and melt. Cut shrimp in half and place in baking pan. Pour mixture over and place under...

    Read More April 27, 2020
  • Chef Advocate Highlight: Robert St. John

    ROBERT ST. JOHN NEW SOUTH RESTAURANT GROUP Chef, Author, Restaurateur & World-Class Eater. Robert St. John has spent more than three decades in the restaurant business. Twenty-nine of those years have been as the owner, CEO and Executive Chef of the Purple Parrot Seafood & Steaks, Crescent City Grill, Mahogany Bar, Branch, Tabella, and Ed’s...

    Read More April 23, 2020
  • Wild American Shrimp’s 2019 Chef of the Year David Guas Responds to the Coronavirus by Cooking Free Meals for Arlington Community

    In addition to managing his own restaurant, Bayou Bakery & Café in Arlington, Virginia, Wild American Shrimp’s 2019 Chef of the Year David Guas is doing good deeds for others by providing free, healthy meals to Arlington’s children and their families. Like many restaurants across the nation, Bayou Bakery has faced the hardship of temporarily...

    Read More April 21, 2020
  • Recipe: Shrimp Scampi

    The recipe below is a very popular southern-style Shrimp recipe. Serve this wonderful scampi as a first course or serve with hot cooked rice or angel hair pasta and a salad for a complete meal. By Diana Rattray INGREDIENTS 1 1/2 pounds large shrimp (about 16 to 24) 1/3 cup clarified butter 4 tablespoons minced...

    Read More April 20, 2020
  • Recipe: Arroz con Camarones

    Recipe by Brad Williamson Ingredients:     1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips Olive oil 3 oz. Spanish chorizo, sliced 1 teaspoon saffron threads 1 1/2 cups of water 1 cup rice 1 large garlic clove minced 1/4 cup dry sherry 1/2...

    Read More April 19, 2020
  • Chef Advocate Highlight: Mike Brewer

    Mike Brewer grew up in Grand Bay Alabama learning how to cook at his mother’s heels. After 10 years as an engineer in Alabama, he decided to move to New Orleans to become Vice President of a local engineering firm. Downturns in the financial and energy markets led him to leave engineering and begin a...

    Read More April 16, 2020
  • Recipe: Wild-Caught Shrimp Gumbo

    INGREDIENTS: 4 tablespoons olive oil 2/3 cup all-purpose flour, browned dark 3 bunches of green onions 3 large onions, chopped 6 cloves of chopped garlic, minced 1 bell pepper – green or yellow, chopped 1/2 bunch of celery chopped 3 pounds okra chopped 1 large center cut ham, chopped 1 can tomato sauce 3 –...

    Read More April 13, 2020
  • Recipe: Shrimp and Tabasco Hot Sauce Cheese Grits

    By Chef Advocate John Currence GRITS INGREDIENTS 1 c. Quaker Quick Grits 1 tsp. Cayenne Pepper 4 tbsp. Unsalted Butter 1 1/2 tbsp. Paprika 3/4 c. X-sharp Cheddar (White) 1 tbsp. Tabasco Hot Sauce 1/2 c. Grated Parmesan Cheese Salt & Pepper to Taste DIRECTIONS 1. Cook grits according to instructions on package. 2. As...

    Read More April 12, 2020
  • Chef Advocate Highlight: David Dickensauge

    DAVID DICKENSAUGE CORKS AND CLEAVER ITALIAN BISTRO David Dickensauge has scaled great culinary heights to learn from the best in the restaurant industry. Twenty-one years after venturing out on his own, he is blazing his own path as both executive chef for Bin 77 in Baton Rouge, LA and as co-owner and executive chef for...

    Read More April 8, 2020
  • Chef Advocate Highlight: Eric Lackey

    Eric Lackey is an award-winning chef with 24 years experience in fine dining, currently serving as Executive Chef of Ulele in Tampa, Florida. He worked as the executive chef of the Grill at Feather Sound and Grillmarks in Largo, as well as corporate chef for Flamestone Grill and Besa Grill in Oldsmar. He also worked...

    Read More April 5, 2020

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