Shrimp Tales

  • How Railroads and Ice Transformed the Shrimp Industry

    First through train from Houston, Texas, to New Orleans, Louisiana, upon the opening of Morgan’s Louisiana and Texas Railroad (1880)   In our day and age, we often don’t appreciate how easy it is to access the superior taste of wild-caught, American shrimp. From the aisles of our local grocery stores to docks populated by...

    Read More January 29, 2021
  • Chef Advocate Highlight: Eric Lackey

    Eric Lackey is an award-winning chef with over 24 years of experience in fine dining, currently serving as Executive Chef of Ulele in Tampa, Florida. He worked as the executive chef of the Grill at Feather Sound and Grillmarks in Largo, as well as the corporate chef for Flamestone Grill and Besa Grill in Oldsmar....

    Read More January 29, 2021
  • Shrimp School: Shrimp Swimming Backward (and the Surprising Impact It May Have on Our Oceans)

    A shrimp swimming underwater   Shrimp School is now in session! Did you know that shrimp swim backward? It’s true! Shrimp may be little guys (with adults only measuring about three to nine inches in length), but they’ve still got places to be! So, when they’re scuttling around through the ocean, why do they do...

    Read More January 27, 2021
  • Shrimp Aid in Healthy Aging

    Did you know that an average of 8 ounces of seafood per week is associated with reduced risk for cardiovascular disease, prevention of clogged arteries, inhibits the proliferation of cancer cells, and even helps with weight loss and keeps hair healthy and shiny? Read on for how studies have found omega-3 fatty acids, which are...

    Read More January 26, 2021
  • Wild-Caught Shrimp and Tasty Bacon Make a Perfect Combo [With Videos]!

    Bacon-Wrapped Shrimp on the grill!   Larger social gatherings may be placed on hold due to COVID-19, but that just means it’s all the more important to make those small gatherings of family and friends special! However, when it comes to food, what are you supposed to serve? Chips, dip, and other finger foods are...

    Read More January 25, 2021
  • ASPA Member Feature: Seabrook Seafood, Inc.

    Seabrook Seafood, Inc. is based in Kemah, Texas, a beautiful waterfront city located about 20 miles south of Houston. The name Kemah is an Indian word that means “wind in my face” — a fitting description for the steadfast breeze that has guided shrimpers to reap the bountiful harvest Galveston Bay has provided for centuries....

    Read More January 22, 2021
  • Turn Any Meal into a New Orleans Party with These Shrimp Gumbo Recipes [with Videos]!

    Wild-Caught Shrimp Gumbo   Now that the chilly winter months are upon us, many of us are left craving some warmth and spice in our lives. That means it’s the perfect time to serve up a New Orleans classic: piping hot shrimp gumbo! New Orleans is known as one of the liveliest places in the...

    Read More January 22, 2021
  • Shrimp to the Weekday Rescue!

    If “crazy busy” describes most of your days, Wild American Shrimp can be your best friend in the kitchen. Shrimp cook in only a matter of minutes. Keep them handy in your freezer, and the possibilities for a quick, easy and delicious weeknight meal are endless. Because Wild American Shrimp are first frozen as soon...

    Read More January 21, 2021
  • Why You Should Always Save Your Shrimp Shells and Tails

    Shrimp Stew   When you’re peeling premium, wild-caught shrimp for your next meal and end up with a bowl full of shrimp shells, the first thing you probably think of is to throw them away as soon as you can. After all, they’re just a layer keeping you from the mouthwatering flavor inside, right? Wrong!...

    Read More January 20, 2021
  • Recipe: Shrimp Stew

    By Emeril Lagasse   INGREDIENTS 2 pounds medium-size wild-caught, American shrimp: shells and heads on 6 cups water 1 medium-sized yellow onion, quartered 2 bay leaves 1 tablespoon plus 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup flour 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1/4...

    Read More January 19, 2021
  • Dr. Oz Discusses All Things Shrimp

    On an episode of “The Dr. Oz Show,” Dr. Oz discussed various thoughts and issues revolving around shrimp, both American and imported, wild-caught and farm-raised. At the beginning of the episode, Dr. Oz and investigative team member Mara Shiavocampo broke down the drawbacks of imported shrimp. In India, there have been concerns over recent testing...

    Read More January 18, 2021
  • Chef Advocate Highlight: Aaron Cushcieri

    After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his own vision at The Dearborn in Chicago. An urban American tavern owned and operated by Clodagh and Amy Lawless,...

    Read More January 15, 2021
  • ASPA Member Feature: Ocean Springs Seafood

    At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the ground, and even though the building that once housed Ocean Springs Seafood Market, Inc., is no longer there, the history behind this property made a significant contribution to the storybook...

    Read More January 15, 2021
  • Fun Fact Friday: The Largest Shrimp Ever Caught

    It’s time for another Fun Fact Friday! Did you know? Allegedly, the largest shrimp ever caught measured nearly 16 inches and was purchased for $800 by a Colombian biologist! Here’s how the story goes. According to UnderwaterTimes.com, in the middle of April 2006 in Cartagena, Colombia – right on the coast of the Caribbean Sea...

    Read More January 15, 2021
  • Recipe: Wild American Shrimp Ceviche

    WILD AMERICAN SHRIMP CEVICHE By Chef Advocate, James Aptakin   CEVICHE INGREDIENTS 5 lbs. shrimp, diced & poached in coconut milk till medium, then cooled down, diced 1 ea Maui onions diced 1/2 ea red onions diced 10 ea purple potato diced 3 ea corn grilled husked 2 ea mango grilled diced 1 ea papaya...

    Read More January 14, 2021
  • Recipe: Shrimp and Pork Balls with Spicy Lime Dipping Sauce

    By Rachael Ray INGREDIENTS: 4 scallions, green and white parts, coarsely chopped 2-inch piece fresh ginger, peeled 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided 2 cloves garlic, crushed 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle 1/4 cup fresh cilantro leaves, a big handful 2 limes,...

    Read More January 12, 2021