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
  • Shrimp School: What Were “Shrimp Nickels?”

    When it came to working in shrimp factories in the late 19th to early 20th century, everything operated under a unique set of rules, and how people were paid was no exception: instead of being paid with standard United States currency, factory workers were paid with units of currency referred to either broadly as tokens...

    Read More December 30, 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
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp and Grits, and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get...

    Read More December 23, 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 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
  • 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 December 21, 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 December 18, 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

Copyright © 2021 American Shrimp Processors Association.

The Focus Group: Website Design