Shrimp Tales

  • 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 June 29, 2020
  • Louisiana Shrimp, Caribbean Style

    This recipe was from Floyd Kyle, the winner of | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  LOUISIANA SHRIMP, CARIBBEAN STYLE   INGREDIENTS                               Recipe by...

    Read More June 28, 2020
  • Chef Advocate Highlight: Geraldo Bayona

    GERALDO BAYONA COLUMBIA RESTAURANT Named corporate chef in 2005, Geraldo Bayona (Chef Jerry) is based at the flagship, 112-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 to...

    Read More June 25, 2020
  • ASPA Member Feature: Gulf Crown Seafood Company, Inc.

    Gulf Crown Seafood Company Inc. has been in operation since 1987 when it opened in Delcambre, Louisiana, which is a city centrally located on the Gulf of Mexico, and is about the halfway point between the Texas and Florida coastlines. Every morning, Jeff Floyd, president of the processing plant, drives down a special road to...

    Read More June 23, 2020
  • Recipe: Garlic Lime Roasted Shrimp Salad

    GARLIC LIME ROASTED SHRIMP SALAD BY A SPICY PERSPECTIVE Check out this DELICIOUS recipe and remember to always use Wild American Shrimp! To view the full recipe, visit A Spicy Perspective. Back to Recipes 

    Read More June 22, 2020
  • Recipe: Basil Chimichurri Grilled Wild Gulf Shrimp Skewers

    INGREDIENTS: 4 lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off 6 cups Cilantro, leaves 6 cups Fresh basil leaves 6 Tbsp. Fresh oregano 6 ea. Garlic, whole cloves 4 ea. Jalapeño, no seeds ½ cup Shallot, sliced 2 Tbsp. Cumin 6 Tbsp. Sherry vinegar 6 Tbsp. Lime juice 1½ Tbsp. Black...

    Read More June 21, 2020