When shopping for wild-caught U.S. shrimp at a local grocery store or online, you may be wondering what size and number of shrimp are right for you. If you don’t know what “shrimp counts” or “shrimp sizes” mean, then you may find yourself stranded in unfamiliar waters. That’s why we’re here to help break down…

Carla has spent over 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author of numerous cookbooks. Her work has appeared in Bon Appètit, Chili Pepper, Better Homes and Gardens, Family Fun and numerous local and regional magazines and newspapers. She…

Lafitte Frozen Foods Corporation is a family-owned operation that has gained a solid reputation in the shrimp industry as one of the largest domestic processors in the United States. The impeccable approach to providing customers with a quality product for over three decades is attributed to the company’s dedicated team, which is comprised of a…

When Rudy Lesso Jr. walks into his office, he is greeted with a perfect panoramic view of the Biloxi Back Bay. On a clear blue sky kind of morning when the wind is still, the surface of the water is like glass and beautifully captures a pristine reflection of shrimp boats lined around his docks…

An old saying goes, “Without the past, there is no future,” and we couldn’t agree more, especially when we think about all the incredible things that had to happen for the American shrimp industry to flourish. Entire generations of working with shrimp as we know today wouldn’t be nearly as prosperous without several key advancements…

SCOTT VARNEDOE JUBAN’S CREOLE RESTAURANT Chef Scott Varnedoe has been cooking up Louisiana cuisine for years. Born in Pensacola, Florida, and raised in Baton Rouge, Louisiana, Scott Varnedoe’s early exposure to food and cooking came through his parents and brother — all accomplished cooks. Inspired to follow in his brother’s footsteps, Varnedoe studied under Louisiana…

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….

The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further forward to optimize the production of shrimp for the shrimp lovers of the world. Few inventions in the field have had a greater impact on both the Gulf Coast shrimping…

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,…

The banks of Bayou Grand Caillou in Dulac, Louisiana, have been home to many shrimp processors over the last century. Although only a handful now remain, Tidelands Seafood Company, a fourth-generation family-owned company, is still operating and open today. Alan “Andy” Gibson, the owner, grew up in an ever-changing industry that was started by his…

PETER VAUTHY RED SOUTH BEACH Executive Chef Peter Vauthy is mixing things up with his new restaurant, RED South Beach, while staying true to his homegrown roots. Inspired by what he learned from his family while incorporating his unique perspective on the classics, Chef Vauthy’s envelope-pushing culinary masterpieces stem from the marriage of innovation and…

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…

Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters. Walter “Big John” Smith Jr., vice president, is the youngest of the sons and is now at the helm of the company that was started by his father, Walter “WM”…

TORY MILLER DEJA FOOD RESTAURANT GROUP On any given Saturday at the Dane County Farmers’ Market held in Capitol Square — the heart of Madison, Wisconsin — it’s common to see Tory Miller in his chef whites. A wagon brimming with produce tailing behind him, Miller greets the hundreds of farmers, ranchers, cheesemakers, and artisans…

David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin’s Seafood Company, a fuel/ice dock, supply house, and retail location; Bluewater, an IQF processing plant; and Mariah Jade, a dock and specialty processing plant for hand-peeled shrimp. The core of their success is a longstanding foundation of faith…

As people slowly but surely make their way back outside, restaurants are opening their doors once again and accommodating guests in a COVID-19 world by requesting the usage of masks and social distancing between tables. What a feeling, to be able to dine out at favorite local restaurants once again! And, of course, nothing sounds…