Shrimp Tales

  • Recipe: Grilled Chilled Shrimp Rolls

    GRILLED CHILLED SHRIMP ROLLS Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA “This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich with a...

    Read More August 31, 2020
  • Recipe: Tom Yum Shrimp Soup

    INGREDIENTS 1 oz-Oils of Aloha mac-nut oil 1 tbs- Ginger minced 1 tbs- Garlic minced 1 tbs – ginger minced 3 ea –Lemongrass bruised bottoms only 4 ea- Kafir Lime leaves ripped 2-oz- four j’s white sugar ¼ cup- Wai Ehu –Chili Water 1 oz- Aloha Shoyu ¼ cup -green tea The Tea Chest 1-cup-...

    Read More August 30, 2020
  • Chef Advocate Profile: Stuart Reb Donald

    STUART REB DONALD BELLA SERA GARDENS A self-taught chef, Stuart Reb Donald started cooking at the tender age of five with his grandmother. He was taught to gently knead the dough, shown the proper amount of bacon drippings to grease the pan, and finally allowed to bake his biscuit. A chef was born. After high...

    Read More August 27, 2020
  • Wild American Shrimp’s 2019 Chef of the Year David Guas Announces Re-Opening of the Bayou Bakery in Arlington, Virginia

    This week, the Wild American Shrimp’s 2019 Chef of the Year David Guas has announced the re-opening of his popular Arlington, Virginia-based restaurant, the Bayou Bakery Coffee Bar & Eatery! When we last heard from, Chef Guas had unfortunately shut down the Bayou Bakery temporarily out of an abundance of caution due to  COVID-19. While...

    Read More August 26, 2020
  • ASPA Member Feature: Wood’s Fisheries

    The Wood family has been fishing in the sleepy Gulf Coast town of Port St. Joe, Florida since 1860. When it comes to seafood, the Woods have done it all. They caught mullet to make oil and hopped on board a shrimp boat soon after diesel engines became available. Although Wood’s Fisheries is a fifth-generation...

    Read More August 25, 2020
  • U.S. Congressman Garret Graves Announces Next Steps for USDA Shrimp Purchase, Providing Meals for Families

    Pre-solicitation notice for shrimp released August 25, 2020 Press Release WASHINGTON, DC – U.S. Congressman Garret Graves (South Louisiana) announced the Agricultural Marketing Service (AMS) of the United States Department of Agriculture (USDA) released the pre-solicitation notice for shrimp purchases. “This relief announcement comes after months of work with all stakeholders from the top-down. We...

    Read More August 25, 2020
  • Recipe: Shrimp and Coconut Sticky Rice Dessert

    Editor’s note: This recipe is from Wild American Shrimp Chef of the Year 2018, Tenney Flynn’s upcoming cookbook being released in Spring 2019. No pictures yet but we have this specially released recipe to share. Enjoy!   INGREDIENTS 1 can coconut cream 1 tablespoon coconut (or light brown) sugar 4-inch piece Pandan leaf (available frozen...

    Read More August 24, 2020
  • Recipe: Vince’s Boiled Shrimp

    Recipe by Vince Woods Ingredients: 4 pounds of Alabama wild shrimp One onion 3 ribs of celery 4 cloves of garlic 4 TBSP of salt 4 TBSP of liquid crab boil One can of beer 2 TBSP of white vinegar 2 TBSP of any type of cajun seasonings Directions Add all ingredients to a large...

    Read More August 23, 2020
  • Chef Advocate Highlight: John Currence

    JOHN CURRENCE CITY GROCERY Chef John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother’s travels with his father during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their dinner table,...

    Read More August 20, 2020
  • ASPA Member Feature: Al’s Shrimp Company

    Al’s Shrimp Company Al Marmande, third-generation owner of Al’s Shrimp Company in Theriot, Louisiana, lays a special claim to shrimp fame as one of the oldest continuing shrimp drying operations in the United States. The Marmande family, which was one of the original French families in the south Louisiana area, can trace its roots all...

    Read More August 18, 2020
  • Recipe: Classic Shrimp Creole

    CLASSIC SHRIMP CREOLE   By GW Fins’ Executive Chef Michael Nelson   With a quart of Creole Mother Sauce in the refrigerator, a company-worthy dinner is only minutes away. Heat up the sauce while you cook the rice, toss a salad, and heat a loaf of bread. You can simply drop the shrimp into the...

    Read More August 17, 2020
  • Recipe: Grilled Shrimp Salad with Sweet Tea Vinaigrette

    GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE   Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA   This delightful dish is perfect to serve at a brunch. If ripe peaches...

    Read More August 16, 2020
  • Chef Advocate Highlight: Carla Snyder

    Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer, and co-author of 6 cookbooks. Her work has appeared in Bon Appètit, Chili Pepper, Better Homes and Gardens, Family Fun, and numerous local and regional magazines and newspapers....

    Read More August 13, 2020
  • 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

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