Shrimp Tales

  • Monte Sheffield Named 2020 Wild American Shrimp® Chef of the Year

    October 30, 2020, BILOXI, Mississippi – Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, has named Chef Monte Sheffield, Chef/Owner of Palmer’s Restaurant Bar & Courtyard in San Marcos, Texas, as its 2020 Chef of the Year. Chef Sheffield will reign for the next year as...

    Read More October 30, 2020
  • Chef Advocate Highlight: Katie Dixon

    KATIE DIXON THE BIRDHOUSE CAFE Katie’s love for food was born from a desire to fuel her body while developing a passion for healthy eating. Her heart is to nourish and heal lives with good nutrition that leaves your body & your tastebuds satisfied. Katie opened the Birdhouse Cafe in 2017 to create an environment...

    Read More October 30, 2020
  • ASPA Member Feature: Bayou Shrimp Processors, Inc.

    The history of Bayou Shrimp Processors located in Delcambre, Louisiana, is a rich novel that draws upon a seafood heritage dating back to multiple generations. Although a handful of owners have come and gone over the years since the plant was built in 1995, the operation is full of valued long-term employees who embrace the...

    Read More October 30, 2020
  • Sea Pearl Seafood Company, Inc. Chosen as USDA Food Bank Participant

    Several American Shrimp Processors Association / Wild American Shrimp member companies are currently packaging and shipping delicious, wild-caught Gulf and South Atlantic shrimp destined for food banks and drive-thru food pantries across America, including Sea Pearl Seafood Company, Inc. based out of Bayou La Batre, Alabama. The shrimp are being provided through the USDA Agricultural Marketing Service as...

    Read More October 28, 2020
  • Recipe: Mississippi Gulf Shrimp Diablo

    INGREDIENTS: 2 pounds raw Wild American Shrimp®, peeled and deveined 1/2 pound fresh sliced mushrooms 1 cup sliced celery 2 teaspoons chives 1/2 teaspoon ginger 2 teaspoons Season-all 1/4 teaspoon coarse ground black pepper 1/4 cup brandy, heated 1/2 cup butter 12 cherry tomatoes 1 teaspoon parsley flakes 1/4 teaspoon tarragon leaves 1 teaspoon dry...

    Read More October 27, 2020
  • Learn the Safe, Easy Way to Thaw Shrimp — and How to Size Them Up

    Frozen Wild American Shrimp are conveniently always available in your freezer, but do you know the proper way to thaw them before using them in your favorite dishes? Remember, don’t leave frozen shrimp out on the counter to thaw. Like all other perishable foods, raw shrimp left at room temperature or in warm water can...

    Read More October 26, 2020
  • Chef Advocate Highlight: Michael-Ann Rowe

    MICHAEL ANN ROWE TV PERSONALITY, FOOD JOURNALIST, SUSTAINABILITY ADVOCATE Michael-Ann is an Emmy® Award-winning food & travel journalist for her three-part documentary series, Off the Beaten Palate. Her debut series was broadcast on PBS, of which Part I was focused on seafood in New Brunswick, Canada, where she was born. She is the host of...

    Read More October 23, 2020
  • ASPA Member Feature: Trico Shrimp Company

    “I’ve been involved in the shrimping industry in some way pretty much my whole life.” So begins the story of Dennis Henderson, founder and co-owner of Trico Shrimp Company in Fort Myers, Florida.   Born 20 miles south of Pittsburg, Pennsylvania, Dennis Henderson moved down south with his family in 1961 when he was in the...

    Read More October 23, 2020
  • FUN FACT FRIDAY: Belgium’s Horseback Shrimpers

    For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than 2,000 pounds, these horses are well suited to the task of carrying shrimp fishermen through the cold waters of the North Sea, but only after at least a year of...

    Read More October 23, 2020
  • Chef Advocate Highlight: Jonathan Bennett

    JONATHAN BENNETT RED, THE STEAKHOUSE Most of us have childhood memories about a favorite food. Jonathan Bennett carries those memories with him every day. These aren’t images of sauce-laden, vertically presented pieces of art. They are his reality. Honest-to-goodness, real food -simplicity created from transforming basic ingredients into something so simple yet so delicious that...

    Read More October 16, 2020
  • ASPA Member Feature: Smith & Sons Seafood

    Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters. Walter “Big John” Smith Jr., vice president, 43, is the youngest of the sons and is now at the helm of the company that was started by his father, Walter...

    Read More October 16, 2020
  • Peel & Devein Your Shrimp Like a Pro!

    Peeling and deveining raw shrimp is easier than you might think! The only equipment you’ll need is your hands and a paring knife. You’ll also need a receptacle for discards and, of course, some plump, flavorful Wild American Shrimp from one of the many producers who are members of the American Seafood Processors Association. Chef...

    Read More October 13, 2020
  • Chef Advocate Highlight: Kevin Nashan

    KEVIN NASHAN SIDNEY STREET CAFE Chef Kevin Nashan, James Beard Award winner for Best Chef: Midwest, is chef/owner of the acclaimed Sidney Street Cafe and The Peacemaker Lobster & Crab Co. in St. Louis. Nashan has been at the helm of Sidney Street Cafe for more than 10 years, where he crafts dishes with a myriad...

    Read More October 9, 2020
  • ASPA Member Feature: Graham Shrimp Company

    Bayou La Batre, Alabama is a land of opportunity fueled by the bounty of the Gulf of Mexico, as Ernie Anderson and his father-in-law Steve Graham of Graham Shrimp Co. Inc. will tell you after four generations of success in the shrimp and seafood processing industries. Through hard work and honest living, the faces behind...

    Read More October 9, 2020
  • Happy National Seafood Month 2020!

    It’s our favorite month of the year, October, which can only mean one thing: it’s National Seafood Month! Here at Wild American Shrimp, we’ll be celebrating all month long with daily blog posts on Wild American Shrimp recipes, history, sustainability, health, nutrition, processors, Chef Advocates, and more! We’re taking the opportunity to celebrate everything we...

    Read More October 7, 2020
  • Americans Will Soon Receive Wild American Shrimp From Food Banks Through USDA Program

    Several American Shrimp Processors Association/Wild American Shrimp member companies are currently packaging and shipping delicious, wild-caught Gulf and South Atlantic shrimp destined for food banks and drive-thru food pantries across America. The shrimp are being provided through the USDA Agricultural Marketing Service.  The orders are part of a $30 million purchase of wild-caught USA shrimp...

    Read More October 6, 2020

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