Shrimp Tales

  • Wild American Shrimp Shines at MADE SOUTH’s Southern Whiskey Society’s 2020 Winter Edition Event

    On Saturday, February 29th at the “The Factory” in Franklin, Tennessee, patrons were treated to one of the most high-caliber whiskey events in all of the South: MADE SOUTH’s Southern Whiskey Society’s 2020 Winter Edition Event. Guests were treated to more than 70 different whiskeys to choose from, all from the South’s leading distillers, complimented…

    Read More March 3, 2020
  • Celebrate Mardi Gras With King Cake and… Shrimp?

    Mardi Gras is upon us! On Tuesday, February 25th, the nation will celebrate Fat Tuesday, but of course, most people have been partying already! It’s a time when everyone can enjoy good times, good drinks, and of course good food. And no other food screams “Mardi Gras!” quite like king cake! Ah yes, the king…

    Read More February 21, 2020
  • Wild American Shrimp Launches “Don’t Be Shellfish With Your Shrimp Recipes!” Contest

    Do you love all of the shrimp recipes on our website? They come from a variety of sources including our own Chef Advocates. Have you ever thought, “Hey! I’ve got my own tasty recipe for shrimp and grits!” that you wish was featured on there? Or maybe you’ve got a secret recipe from your mom,…

    Read More February 12, 2020
  • How to Serve Up Shrimp to Your Lil’ Shrimp!

    Recently on Facebook, Angela Portier shared a picture of her adorable son Henry Luke enjoying some delicious wild-caught American shrimp! Thanks Angela! The wildest part about it: Henry Luke is only 9 months old! Of course, at Wild American Shrimp we believe in starting as early as possible when it comes to eating wild-caught shrimp,…

    Read More February 11, 2020
  • Chef of the Year David Guas Donates $500 to DC Central Kitchen

    Wild American Shrimp’s 2019 Chef of the Year David Guas of Bayou Bakery has donated his award money of $500 to the DC Central Kitchen in Washington D.C. – helping to provide both work and nourishment to thousands in the area! Each year, Wild American Shrimp designates one of its Chef Advocates – affiliated chefs who strive to…

    Read More January 8, 2020
  • SHRIMP SCHOOL: How Shrimpers Actually Catch Wild-Caught Shrimp!

    For all of the shrimp that Americans eat (the average American consumes 4.1 pounds of shrimp per year) one might wonder, “How do shrimpers catch those delicious wild-caught shrimp?” What is surprising to many is that shrimp are an annual crop that is inherently sustainable. The shrimp that our members process are caught in the…

    Read More December 4, 2019
  • Chef Advocate Rob Stinson Showcases Shrimp Basilica Dish on WLOX

    Chef Rob Stinson of Salute recently joined the WLOX crew for their “In The Kitchen” segment to showcase one of his signature dishes at his restaurant: Shrimp Basilica. Check out the video below as Chef Stinson walks you through this delectable dish. For more information on Chef Stinson and Salute, head over to his Chef…

    Read More November 20, 2019
  • Wild American Shrimp, Dallas & Jane Team Up for Unique Shrimp Dish

    Wild American Shrimp was on display over the weekend at the Made South Holiday Market in Franklin, Tennessee, as the American Shrimp Processors Association teamed up with Chef Alex Belew of Dallas & Jane by donating white, Gulf shrimp from Gollot’s Seafood for his Shrimp Corndog dish. Chef Belew was one of more than 100…

    Read More November 19, 2019
  • Dr. Oz Discusses All Things Shrimp

    On a recent 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…

    Read More November 18, 2019
  • Why Are Flamingos Pink and What Does It Have to Do With Shrimp?

    The flamingo: an exotic bird perhaps most well-known for its distinct pink color. Because of this unique technicolor trait, flamingos are flocked to by adoring audiences at zoos, aquariums, Florida, and more. While it’s true that flamingos are near-synonymous with the color pink, have you ever wondered why flamingos are pink? Especially when so many…

    Read More November 1, 2019
  • 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 American shrimp the ultimate, most tasty shrimp in the world, which are 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…

    Read More October 24, 2019
  • FUN FACT FRIDAY: Shrimpers Catch Giant Tiger Shrimp in Fernandina Beach, Florida

    This giant tiger shrimp was more like an actual tiger! Shrimpers from the Trout River Fish Company caught a giant tiger shrimp off the coast of Fernandina Beach, Florida. According to SeafoodSource, tiger shrimp are already known for their size, one of the largest amongst commercial shrimp and typically coming in at around 9 to…

    Read More October 4, 2019
  • Happy National Seafood Month

    It’s our favorite month of the year, and we want to know how you are celebrating National Seafood Month. Make sure to use the hashtag #NationalSeafoodMonth with any recipes, photos from shrimp taco night or days out on the boat looking for your next catch. You can also tag us on Facebook and Instagram @WildAmericanShrimp…

    Read More October 1, 2019
  • FUN FACT FRIDAY: Belgium’s Horseback Shrimpers

    For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than 2,000 pounds, these horses are well suited to the task of carrying shrimp fishermen through the cold waters of the North Sea, but only after at least a year of…

    Read More September 20, 2019
  • Squashing Recipe Development by Robert St. John

    Robert St. John, an American Shrimp Processors Chef Advocate, writes a weekly column, with topics ranging from travelling tips to cooking advice and recipes. Here is one of his most recent 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…

    Read More September 18, 2019
  • In Remembrance of Chef Advocate Carl Schaubhut

    Carl Schaubhut, chef & partner for restaurant DTB (Down the Bayou) and chef advocate for the American Shrimp Processors Association, passed away on the evening of Monday, September 9 due to cancer. He was 37-years-old, a husband, and a father to two children, ages nine and six. Our thoughts and prayers are with the family…

    Read More September 11, 2019
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