Shrimp Tales

  • Chef Advocate Highlight: Rob Stinson

    ROB STINSON THE REEF Chef Rob Stinson attended Miami University in Oxford, Ohio, majoring in business management. He trained under Cordon Bleu Chef Gerald Thabuis; former Chef for President of France, Charles DeGaulle; Master Italian Chef Ciro Cuomo, and Creole Chef Nathaniel Burton. Stinson is executive chef and owner of three award-winning restaurants on the...

    Read More April 30, 2021
  • ASPA Member Feature: Gulf Island Shrimp & Seafood, LLC

      Gulf Island Shrimp in Dulac, Louisiana, is comprised of two plants — Scottco and SeaTang — located right across the bayou from each other in Terrebonne Parish. In the shrimp industry, many processors come from a multi-generation, hands-on background, but that isn’t the case for Gulf Island. Although not a family-owned operation, that has...

    Read More April 30, 2021
  • 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 Ocean. But how do you know which shrimp to buy in the store or order in a restaurant...

    Read More April 30, 2021
  • Celebrate National Shrimp Scampi Day With This Tasty Shrimp Scampi!

    Happy National Shrimp Scampi Day! Today’s all about celebrating one of America’s favorite shrimp dishes: Shrimp Scampi. After all, few can resist that delicious mix of wild-caught American shrimp, butter, garlic, lemon, white wine and more served perfectly over a bed of angel hair pasta. Celebrate this year with our own take on this classic...

    Read More April 29, 2021
  • Ounce for Ounce, Shrimp Have Fewer Calories Than Other Meats

    Whether you’re partaking in Lent or just going on a diet, it probably means you’re swapping out certain meats for seafood. But who says that’s a bad thing? During Lent, shrimp are always on the table. Not only can you cook them in a variety of different recipes, but they also have fewer calories than...

    Read More April 28, 2021
  • Recipe: Ginger-Poached Wild Gulf Shrimp with Yuzu-Wasabi Cocktail Sauce

    INGREDIENTS 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid 6 cups Mirin 3 cups Rice vinegar ¾ cup Ginger, sliced ¾ cup Scallion, chopped 9 ea Garlic, whole cloves 3 ea Jalapeño, halved ¾ cup Carrot, thin sliced ¾ cup Celery, thin sliced 1 Tbsp. Black peppercorns, whole 3...

    Read More April 27, 2021
  • What? You Mean Barbecue Shrimp Aren’t Barbecued?

    Grilled Head-On New Orleans-Style BBQ Shrimp by Chef David Guas   When you hear “barbecue shrimp,” you probably think of throwing some shrimp on the grill (or, if you’re an Aussie, throwing some shrimp on the barbie!). But did you know that barbecue shrimp aren’t actually barbecued? It’s true! Most sources agree that the original...

    Read More April 23, 2021
  • Chef Advocate Highlight: Geraldo Bayona

    GERALDO BAYONA COLUMBIA RESTAURANT Named corporate chef in 2005, Geraldo Bayona (Chef Jerry) is based at the flagship, over 115-year-old Columbia Restaurant℠ in Tampa’s historic Ybor City, which remains Florida’s oldest restaurant. The restaurant has fifteen different dining rooms, with seating for 1,700 people. Fourth-generation co-owner and Columbia Restaurant Group President, Richard Gonzmart, has turned...

    Read More April 23, 2021
  • ASPA Member Feature: Pamlico Packing Company

    Pamlico Packing Company is one of North Carolina’s premier processing operations, as well as a top supplier of specialty seafood products to various markets all along the East Coast. Bountiful harvests of shrimp, flounder and Atlantic Blue Crab are pulled seasonally from the state’s Pamlico Sound, the nation’s largest lagoonal estuary, and second in size...

    Read More April 23, 2021
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp & 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 April 23, 2021
  • Celebrate the Sustainability of Shrimp This Earth Day

    Happy Earth Day from Wild American Shrimp! Earth Day is an annual movement where people around the world demonstrate their support for environmental protection and the future of our planet by taking action to help nature through practices such as recycling or cleaning up litter. The idea is for these good habits to last for...

    Read More April 22, 2021
  • Shrimp Contain These Various Valuable Vitamins That Your Body Needs!

    Vitamins are organic compounds found in a variety of foods. They may be small, but they play a huge role in keeping your body healthy. A balanced diet is one that includes a multitude of food groups and, thus, a multitude of vitamins (alongside the various other health-promoting elements in shrimp such as selenium). Luckily...

    Read More April 21, 2021
  • Recipe: Aunt Bee’s Shrimp and Pasta Salad

    Recipe by: Blair Lonergan, The Seasoned Mom Editor’s note: For the best results, always use wild-caught shrimp from the warm waters of the Gulf of Mexico and South Atlantic Ocean whenever you prepare shrimp dishes. Be sure to look for wild-caught, Gulf or South Atlantic shrimp and/or product of the U.S.A. AUNT BEE’S SHRIMP AND PASTA...

    Read More April 20, 2021
  • Shrimp School: Why Shrimp Hearts Are in Their Heads

    Here’s a fun shrimp fact: shrimp hearts are located in their heads! Looks like shrimp don’t have to choose when it comes to going with their head or their heart! But what is the reason for this crustacean’s curious body composition? The answer, of course, comes down to biology: which means that Shrimp School is...

    Read More April 19, 2021
  • Chef Advocate Highlight: Jim Smith

    CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission. As the state chef, he placed an emphasis on using the best local ingredients and has made strides to encourage the support of local farmers and Alabama fishers. He...

    Read More April 16, 2021
  • ASPA Member Feature: Dominick’s Seafood, Inc.

    Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family. With a fleet of seven boats named after family members like Dominick’s mother (Miss Barbara), his wife (Miss Loraine), his two daughters (Miss Ashleigh and Miss Hannah) and more, the...

    Read More April 16, 2021