Shrimp Tales

  • 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 September 30, 2020
  • Recipe: Sugar Cane Wrapped Grilled Shrimp

    Ingredients: 1 pound fresh Wild American Shrimp, peeled, deveined, cleaned, and blotted dry 1/4 pound pork belly fat, diced 2 egg whites 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon corn starch 1 foot of fresh sugar cane Directions: Put shrimp in the freezer for 15 minutes. Peel off the hard...

    Read More September 29, 2020
  • How Does Your Grocery Store Differentiate Its Wild-Caught American Shrimp?

    Over the years, the American Shrimp Processors Association and Wild American Shrimp have encouraged consumers to look at the front and back of packages of shrimp in grocery stores. We want people to make sure they are buying wild-caught American shrimp and not imported, farm-raised shrimp. Some imported brands use Americanized brand names and package...

    Read More September 28, 2020
  • Chef Advocate Highlight: Justin Devillier

    JUSTIN DEVILLIER LA PETITE GROCERY Justin Devillier was raised in Dana Point, California, a small beach town in South Orange County. He spent summers fishing for Yellowtail and Albacore tuna, and in the fall and winter, he would dive for lobsters just steps from his front door. This bounty of local seafood inspired him to...

    Read More September 25, 2020
  • ASPA Member Feature: Philly Seafood Co.

    Founded in 2000 but with years of shrimping history before that, Philly Seafood Co. is family-owned and operated by the Garcias. The patriarch – Edward Garcia, Sr. – has been shrimping since he was a teenager and was the first Hispanic Gulf shrimp boat owner in Matagorda Bay, Texas. Today, with his daughter Regina running...

    Read More September 25, 2020
  • Shrimp School: The History of Jumbo’s Shrimp in Miami, Florida

    It’s time for another Shrimp History Lesson! Today we’re talking about Jumbo’s Shrimp – a seafood restaurant icon of Miami, Florida’s Liberty City district – complete with photos of actual Jumbo’s signage and memorabilia courtesy of the Southern Food and Beverage Museum in New Orleans, Louisiana! Described by the Miami New Times as “the Temple of Fried Shrimp,” Jumbo’s...

    Read More September 25, 2020
  • Wild American Shrimp: A True Beauty Food!

    We already know that wild-caught, American shrimp are delicious to eat, but did you also know that they offer a variety of beauty-based benefits? It’s true! Shrimp are a true beauty food! While shrimp are considered to be a genuine “beauty food,” you may be wondering that even means. Simply put, as more people discover...

    Read More September 24, 2020
  • ASPA Member Feature: Gold Gulf Coast Packing Company

    Golden Gulf Coast Packing Company in Biloxi, Mississippi is a longstanding seafood business built upon a multi-generational cornerstone of strength and heritage. Richard Gollott, vice president of the company, followed the footsteps of his grandfather, Armond George Gollott, and father, Edgar Madison Gollott, who both made a living from an industry that relied on seasonal...

    Read More September 22, 2020
  • Recipe: Quick Mississippi Shrimp Creole

    INGREDIENTS:     2 pounds raw Wild American Shrimp®, peeled (weight is after shelling) 1 cup bell pepper chopped 1/2 cup onion chopped 1/4 cup celery, finely-chopped 1 teaspoon minced garlic 1 jar Prego® Traditional tomato sauce (don’t substitute brands) 1 bay leaf 6 slices bacon* 1 cup seasoned chicken stock Cayenne to taste 3-4...

    Read More September 21, 2020
  • Recipe: Alabama Wild Shrimp Creole

    Ingredients: 1 cup flour 1 cup Mazola oil 2 cups chopped onion 1 cup chopped celery 1/2 cup bell pepper 2 cloves chopped garlic 3 pounds raw Wild American Shrimp®, deveined 1 large can tomatoes 2 small cans tomato paste 3 teaspoons salt 1/4 teaspoon red pepper 1/2 teaspoon black pepper 2 tablespoons chopped parsley...

    Read More September 20, 2020
  • Chef Advocate Highlight: Erik Niel

    ERIK NIEL EASY BISTRO Erik Niel was raised in Mandeville, Louisiana, a community on the north side of Lake Pontchartrain and an hour away from the Gulf. He describes it as a place where people care deeply about food, and everyone has that special dish they’re known for throughout the community. “In Southern Louisiana, food...

    Read More September 17, 2020
  • ASPA Voices Support of FTC’s Proposed “Made in USA” Rule

    The American Shrimp Processors Association is voicing its support of a recently proposed “Made in USA (MUSA)” rule from the FTC (Federal Trade Commission). The rule is designed to promote transparency in the packaging of products labeled with claims of “Made in USA” and other U.S.-origin claims when they are actually produced in foreign countries....

    Read More September 16, 2020
  • ASPA Member Feature: Mariah Jade Shrimp Co.

    David and Kim Chauvin are big visionaries, currently owning three businesses in Dulac, Louisiana: David Chauvin Seafood Company, the Bluewater individually quick frozen (IQF) shrimp-processing plant, and Mariah Jade Shrimp Co. The name Mariah Jade carries significant meaning for obvious reasons to the Chauvin family. Not only is it the name of the family’s 73-foot trawler...

    Read More September 15, 2020
  • Recipe: Shrimp-Okra Gumbo

    SHRIMP-OKRA GUMBO INGREDIENTS: 4 cups okra 1/2 cup oil 3/4 cup flour 3/4 cup oil 1 cup onion 3/4 cup bell pepper 1/4 cup celery 4 quarts water Salt and pepper 2 pounds Wild American Shrimp 1/2 cup green onion DIRECTIONS: Smother okra in oil for about 20 minutes on medium heat, stirring constantly to...

    Read More September 14, 2020
  • Recipe: Jerry’s Mississippi Jambalaya Creole

    INGREDIENTS 10 pounds Wild American Shrimp®, cleaned and peeled 6 onions, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 whole celery, diced 2 bunches green onions, diced 1 pound bacon, finely diced 2 pounds smoked sausage, diced 1 10-pound bag of chicken leg quarters 1 large can crushed tomatoes 2 (28-ounce)...

    Read More September 11, 2020
  • Chef Advocate Highlight: Chris Hastings

    CHRIS HASTINGS HOT AND HOT FISH CLUB & OVENBIRD RESTAURANT Christopher Hastings is the Chef and co-owner of Hot and Hot Fish Club and Ovenbird Restaurant in Birmingham, Alabama. A native of Charlotte, North Carolina, Hastings is a graduate of the Johnson & Wales Culinary School in Providence, Rhode Island. After graduation, Hastings moved to...

    Read More September 10, 2020

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