Shrimp Tales

  • Chef Advocate Highlight: Nick Wallace

    Gifted, talented, and inspired by nature, Chef Nick Wallace’s mission is to remain focused on the beauty of food. Nick was voted one of 2017’s Best Chefs America. He did not stop there as he appeared in Southern Living and on Comfort Nation Season 2, was honored to be Mississippi’s first Food Network’s Chopped Champion,...

    Read More December 31, 2020
  • ASPA Member Feature: Hi-Seas of Dulac, Inc.

    About 16 miles outside of Houma, Louisiana, across a few drawbridges, lies a family-owned business that has sustained four generations of Authemonts. The office walls are adorned with taxidermy trophies of their hunting exploits over the years ranging from bobcats to deer. Hi-Seas of Dulac was named in 1981 during the shooting of Vice President...

    Read More December 31, 2020
  • Ring in the New Year With This Champagne-Infused Shrimp Scampi!

    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: perfect with a glass of champagne to celebrate the New Year! INGREDIENTS 1 1/2 pounds large shrimp (about 16 to 24) 1/3 cup clarified butter 4 tablespoons minced garlic 6...

    Read More December 31, 2020
  • Recipe: Shrimp with Tomatoes, Fennel, Feta, and Ouzo

    Shrimp with tomatoes, fennel, feta, and ouzo is a great way to kick off the weekend. Try it for a Thursday-almost-made-it-to-the-weekend dinner. It’ll seem like you’re already there! “Talk to your seafood provider about the shrimp and see what he says about the wild versus farmed shrimp. I’m not a big fan of the cheap...

    Read More December 31, 2020
  • Recipe: Seared Royal Red Shrimp with Miso Apple Turnip Puree, Spiced Granola, and Fresh Herbs

    SEARED ROYAL RED SHRIMP WITH MISO APPLE TURNIP PUREE, SPICED GRANOLA AND FRESH HERBS Recipe by: Wild American Shrimp Chef Advocate Jim Smith SPICED GRANOLA Ingredients: 1.5 Cup Brown Sugar .5 Cup Water 4 Cups of Oats 4 Cups of Raw Pecans 4 Cups Toasted Pumpkin Seeds 2 Cups Toasted Sunflower Seeds .5 Teaspoon Cayenne...

    Read More December 29, 2020
  • 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 December 28, 2020
  • Make a Shrimp Christmas Tree This Holiday Season!

    If you read our blog post tribute about American seafood advocate, Bertha V. Fontaine, then you may remember the appearance of a unique, decorative way to serve shrimp for your holiday meal – a shrimp Christmas tree. You may be asking yourself: what even is a “shrimp Christmas tree?” We’re glad you asked! Shrimp Christmas...

    Read More December 23, 2020
  • ASPA Chef Advocate Highlight: Monte Sheffield

    MONTE SHEFFIELD PALMER’S RESTAURANT BAR & COURTYARD * ASPA CHEF OF THE YEAR 2020 * As a born and raised Texan, Chef Monte Sheffield’s passion for cooking and serving others dates back to his early childhood years when he would help his parents in the kitchen, prepping for their large dinner parties. “I was usually...

    Read More December 23, 2020
  • ASPA Member Feature: C. F. Gollott and Son Seafood, Inc.

    Within the shrimp industry, the commonality of a family-run business holds as much pride as the Wild American product they harvest from domestic waters. Of course, not all processing plants that line the Gulf and South Atlantic have a rich story of family history, but C.F. Gollott & Son Seafood based in D’Iberville, Mississippi, embodies...

    Read More December 23, 2020
  • Recipe: Gulf Snapper and Confetti Shrimp

    GULF SNAPPER AND CONFETTI SHRIMP RECIPE BY: WILD AMERICAN SHRIMP® CHEF ADVOCATE, MONTE SHEFFIELD  Ingredients 4          Snapper fillets, skin off ½        Lb. medium, peeled and deveined Wild American Shrimp ¼        Cup olive oil 3          Cloves of garlic ½      ...

    Read More December 22, 2020
  • ASPA Member Feature: Cox’s Wholesale Seafood

    Cox’s Wholesale Seafood, LLC is proud of its long tradition of processing premium domestic IQF shell-on and value-added shrimp and marketing their quality products to retail and foodservice markets across North America. Founded in 1978 in Tampa, Cox’s originally specialized in fresh, domestic wild-caught grouper, snapper, and other fish along with Rock Shrimp and Florida Pink...

    Read More December 18, 2020
  • Chef Advocate Highlight: Austin Sumrall

    AUSTIN SUMRALL WHITE PILLARS Austin Sumrall, the chef-owner of White Pillars has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up in McComb, Mississippi, and went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. He...

    Read More December 18, 2020
  • This Healthy Recipe for Summer Shrimp Salad Is Perfect for the Wintertime

    What better way is there to get through these cold winter months than by serving up this recipe for Summer Shrimp Salad? It’s not just sunny and sweet, but healthy too!   SUMMER SHRIMP SALAD INGREDIENTS: 1 pound cooked wild-caught, American shrimp, peeled and deveined 3/4 cup olive oil 1/4 cup vinegar 1/2 teaspoon salt...

    Read More December 17, 2020
  • Recipe: Maple Glaze Beurre-Blanc Shrimp Over Linguine

    By Wild American Shrimp Chef Advocate, Michael-Ann Rowe. SHRIMP & LINGUINE INGREDIENTS 1 Lb. Louisiana shrimp (shell off and cleaned) 2 small handfuls of Linguine 3/4 C maple syrup (1/2 + 1/4) 1 Lg. Shallot heart (diced) 1/4 C light cream 1 TBS unsalted butter 1/4 C of reserved pasta water 2 TBS coconut, grapeseed,...

    Read More December 15, 2020
  • ASPA Member Feature: Bluewater Shrimp Company

    David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin Seafood Company, a fuel/ice dock, supply house, retail location and give you a 1.5-hour tour of the facilities where you take a deeper look into the domestic shrimp industry; Bluewater, an IQF processing plant; and Mariah Jade, a...

    Read More December 11, 2020
  • Chef Advocate Highlight: David Culi

    DAVID CULI HYDE PARK RESTAURANT GROUP Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland and has worked in a variety of capacities in several Hyde Park Group concepts over the past 24 years including Executive Chef at Sal & Angelo’s, Coventry Village,...

    Read More December 11, 2020