Shrimp Tales

  • Do You Know Your Shrimp’s History?

    Americans ate 16.1 pounds of seafood on average in 2018, the most in nearly a decade. But how many of us know where our shrimp come from? Only wild-caught, American shrimp give you the succulent flavor that transports your mouth to a seaside resort – enriched from the sun-soaked nutrients of the Gulf of Mexico...

    Read More November 30, 2020
  • Recipe: Shrimp and Corn Bisque

    By Emeril Lagasse INGREDIENTS 3 pounds large Wild American Shrimp®, head on 2 tablespoons olive oil Salt Freshly ground white pepper 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 1/4 cup tomato paste 3 crushed garlic cloves 2 bay leaves 4 sprigs fresh tarragon 4 sprigs fresh thyme...

    Read More November 24, 2020
  • ASPA Member Feature: Tommy’s Seafood

    The seafood industry has a strong reputation for generational blessings where a trade is passed down through father-to-son lineage. In the case of the Delaunes, who operate Tommy’s Seafood in New Orleans, it truly is a family affair: Tommy, owner and president; his wife, Maria, secretary and treasurer; and their four sons, Chalin, vice president,...

    Read More November 24, 2020
  • Chef Advocate Highlight: Ron Allen

    RON ALLEN SAS INSTITUTE Ron Allen is a chef and Senior Culinary Manager at SAS Institute in Cary, NC. SAS, one of the pioneers in analytics software, has on-campus cafes for its employees providing company subsidized breakfast and lunch for thousands of people each day. Since being hired as an assistant manager of one of...

    Read More November 24, 2020
  • Shrimp and Grits: From Low Country to Cross Country

    Not all that long ago, shrimp and grits was a decidedly regional dish. But with the popularity of cooking shows and social media and the rise of celebrity chefs, what once was enjoyed by a few has become a beloved dish of many, not just those who live in the Low Country of South Carolina...

    Read More November 23, 2020
  • Squashing Recipe Development by Robert St. John

    Robert St. John, a Wild American Shrimp Chef Advocate, writes a weekly column with topics ranging from traveling tips to cooking advice and recipes. Here is one of his columns on recipe development and how he created one of his most popular dishes. ~~~ Recipe inspiration comes from many places. Sometimes it’s a thought out of thin...

    Read More November 23, 2020
  • Recipe: Snip’s Gulf-Caught Shrimp Cups

    INGREDIENTS: 2 pounds M&M Brand shrimp – boiled 1 can cream of chicken soup 1 can cream of mushroom soup 1/2 cup mayonnaise 1/3 cup onions 1/3 cup green onions 1 package of cheddar cheese 1 loaf of bread without crust or English muffins DIRECTIONS: Mix all ingredients together and refrigerate overnight. For serving, place...

    Read More November 23, 2020
  • In Honor of Bertha V. Fontaine: American Seafood Advocate

    In the world of seafood, there are some advocates of wild-caught, American shrimp that go above and beyond the average supporter: Bertha V. Fontaine was one such individual. Although born in Memphis, Tennessee, Fontaine spent most of her life in Mississippi. After graduating from the Mississippi University for Women in Columbus along with some graduate...

    Read More November 23, 2020
  • Buy Local. Buy Wild American Shrimp.

    From the United States’ highest mountains to the beaches on all of our coasts, buying local means buying American. The current pandemic has left Americans wondering where they can go to get quality food for their families and who they can trust to provide it to them. Many grocery stores are finding it hard to...

    Read More November 20, 2020
  • ASPA Member Feature: JBS Packing Company, Inc.

    Jack Hemmenway is the owner and longstanding patriarch of JBS Packing Company, Inc. located in Port Arthur, Texas. A conversation with this 80-year-old man is a one-of-a-kind experience. Jack has dedicated his life to the shrimp industry and the collection of stories he can tell will either make you laugh, cry, or just be incredibly...

    Read More November 20, 2020
  • Chef Advocate Highlight: Ryan Nelson

    RYAN NELSON LATE HARVEST KITCHEN Ryan Nelson opened Late Harvest Kitchen in 2011. Late Harvest Kitchen is a locally sourced, farm-to-table restaurant and opened to rave reviews. In 2012, Indianapolis Monthly awarded the restaurant its highly coveted “Restaurant of the Year” award. Ryan serves a seasonal menu that often changes based on market availability. Ryan’s...

    Read More November 20, 2020
  • “Wine American Shrimp”: Some Ideas for Pairing Shrimp and Wine

    Shrimp and wine are a match made in heaven. After all, doesn’t just thinking about sitting at a restaurant eating delicious shrimp pasta paired with a perfect wine make your mouth water? While, unfortunately, that may not be possible at the moment, there’s no denying that sales of wine have increased during COVID-19. And with...

    Read More November 19, 2020
  • Don’t Forget the Little Guy (the Little Shrimp, That Is)

    It’s common behavior to automatically reach for the largest, juiciest looking shrimp you can find when sourcing ingredients for your next shrimp dish. However, did you know that smaller sizes of shrimp can be just as delicious? Smaller-sized shrimp aren’t just the “shrimp” of shrimp. Small shrimp (less than 61-70 size) are more tender and...

    Read More November 18, 2020
  • Recipe: Shrimp & Cheese Grits with Sautéed Onions, Mushrooms, Peppers, & Crispy Bacon

    Recipe By: Timeka Chaney Ingredients: 1 lb. Fresh Large Shrimp 1 Cup Organic Polenta Corn Grits ( or grits of choice) 4 Slices of Turkey Bacon 1 (8 oz.)– Pack of Baby Bella Mushrooms 1/4 Cup of Green and Red pepper (diced) 1/4 Cup of yellow onion (diced) 1/2 Cup of Extra Sharp Cheese 1-2...

    Read More November 17, 2020
  • Top 10 Reasons to Buy Wild-Caught, U.S. Shrimp vs. Farm-Raised, Imported Shrimp

    Here at Wild American Shrimp, you may see us talking a lot about the virtues of our wild-caught, American shrimp – the tastiest shrimp in the world, all caught in the Gulf of Mexico and South Atlantic. But how do you know which shrimp to buy in the store or order in a restaurant when...

    Read More November 16, 2020
  • The History of the Lapeyre Shrimp Peeling Machine

    The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further forward to optimize the production of shrimp for the shrimp lovers of the world. Few inventions in the field have had a greater impact on both the Gulf Coast shrimping...

    Read More November 13, 2020

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