Don’t Just Buy American: Cook American
There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp and 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.
How do you get more American than with deliciously filling shrimp gumbo? While its heritage may trace back to French and African origins, no one can deny that the tried and true gumbo we know and love today could only have been born in the heart of Louisiana. Although often assembled from a variety of meats and vegetables, we at Wild American Shrimp believe that nothing tops shrimp gumbo made with wild-caught, American shrimp from American waters.
Looking for shrimp gumbo recipes featuring wild American shrimp? We’ve got you covered!
Still hungry? We don’t blame you! Check out these videos of some shrimp gumbo recipes we love:
How to Make Gumbo: Shrimp and Sausage Gumbo Recipe
EASY Shrimp and Okra Gumbo Recipe
New Orleans Gumbo (from Chef Gary of DeJavu Restaurant in Memphis)
Comparable to gumbo yet packed with its own deliciously distinct flavor, shrimp creole is a similarly French-inspired but bonafide American dish from Louisiana. Dishes like shrimp creole combine those of gumbo and jambalaya. They are typically thicker and spicier than gumbo, and the rice is prepared separately and used underneath a topping of the creole dish. While gumbo is more of a hearty stew, creole is more of an equally delicious soup that’s best made when chockful of shrimp.
We’ve got plenty of delicious shrimp creole recipes on our website:
From Classic Shrimp Creole,
To something a little speedier with Quick Mississippi Shrimp Creole,
To an Alabama twist with Alabama Wild Shrimp Creole,
To our absolutely PACKED recipe for Jerry’s Mississippi Jambalaya Creole.
Looking for more? Watch these videos of some recipes you’re sure to enjoy:
Shrimp Creole Recipe | Southern Cooking
Easy Shrimp Creole Recipe – A Louisiana Classic
Emeril Lagasse’s Shrimp Creole | 40 Best-Ever Recipes | Food & Wine
Shrimp and Grits
From its origins as a traditional dish prepared by the Native American Muskogee tribe to achieving national success when prepared by Bill Neal of Crook’s Corner in Chapel Hill, North Carolina, shrimp and grits is a classic American dish with truly all-American roots.
We’ve previously published a blog on the variety of different ways to cook shrimp and grits, but in case you missed it or just want a refresher course, here are a few videos of some of our favorite styles.
Loaded Shrimp and Grits
How to Make Creamy Shrimp and Grits
Simple Spicy Shrimp and Grits | Chef Lorious
Shrimp and Cheese Grits Recipe – Good Ol’ Southern Comfort Food | Cooking with Carolyn
These dishes are a part of our nation’s culture, our nation’s lifeblood, dreamed up on American soil and shared between generations of Americans in cookouts, block parties, and other social gatherings across the nation.
And the wild-caught, American shrimp recommended for these dishes are brought to you by a supply chain of family-owned shrimping and processing industries, many of whom have been working with their families for generations.
Right now, the American shrimping industry has a great supply of shrimp in our storage freezers that we are utilizing to keep grocery stores and restaurants providing takeout fully stocked.
We want Americans to take the time to look at labels or read the descriptions on your online grocery orders to make sure you are buying wild-caught American shrimp. When ordering takeout, ask your restaurants if they are preparing wild-caught American shrimp. Your hardworking fellow American suppliers will appreciate it!
Many processing plants that line the Gulf and South Atlantic have a family lineage rooted deep in multiple generations. In the case of Fisherman’s Reef...
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