Shrimp Tales

  • ASPA Member Feature: Indian Ridge Shrimp Company

    Andrew Blanchard is a wealth of knowledge when it comes to the history of the shrimp industry in Chauvin, Louisiana. He was born and raised in the area, and his distinguishable Cajun accent is a reflection of the cultural heritage still celebrated in this small town located on the water in Terrebonne Parish. This industry…

    Read More February 12, 2021
  • Chef Advocate Highlight: David Dickensauge

    DAVID DICKENSAUGE CORKS AND CLEAVER ITALIAN BISTRO David Dickensauge has scaled great culinary heights to learn from the best in the restaurant industry. Twenty-one years after venturing out on his own, he is blazing his own path as both executive chef for Bin 77 in Baton Rouge, LA and as co-owner and executive chef for…

    Read More February 5, 2021
  • Peel & Devein Your Shrimp Like a Pro!

    Peeling and deveining raw shrimp is easier than you might think! The only equipment you’ll need is your hands and a paring knife. You’ll also need a receptacle for discards and, of course, some plump, flavorful Wild American Shrimp from one of the many processor-members of the American Seafood Processors Association. Chef Todd Reilly, Program…

    Read More February 1, 2021
  • 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….

  • 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
  • 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
  • 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…

  • 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…

  • 2020 Chef of the Year Monte Sheffield Donates Award Funds to Charities in San Marcos, Texas

    From left to right: Hays County Food Bank Executive Director Eleanor Owen-Oshan, Kristin & Chef Monte Sheffield and Own Your Own Universe Executive Director Terri Hendrix.   Wild American Shrimp’s 2020 Chef of the Year Monte Sheffield of Palmer’s Restaurant Bar & Courtyard has donated his award money to the Hays County Food Bank and charity…

    Read More January 8, 2021
  • Chef Advocate Highlight: Jeremiah Bacon

    Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for three years in a row, is Executive Chef and Partner of Indigo Road restaurants The Macintosh and Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad…

  • ASPA Member Feature: Dean Blanchard Seafood, Inc.

    Dean Blanchard Seafood is one of the largest shrimp distributors in the United States. Their advantageous location in Grand Isle, Louisiana is a convenient stop for countless shrimpers that have unloaded at the dock for more than 30 years. This fishing town full of heritage and history is a Mississippi River Delta barrier island that…

  • 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…

  • 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