Shrimp Tales

  • 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...

    Read More January 15, 2021
  • Recipe: Wild American Shrimp Ceviche

    WILD AMERICAN SHRIMP CEVICHE By Chef Advocate, James Aptakin   CEVICHE INGREDIENTS 5 lbs. shrimp, diced & poached in coconut milk till medium, then cooled down, diced 1 ea Maui onions diced 1/2 ea red onions diced 10 ea purple potato diced 3 ea corn grilled husked 2 ea mango grilled diced 1 ea papaya...

    Read More January 14, 2021
  • How to Serve Up Shrimp to Your Lil’ Shrimp!

    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, but...

    Read More January 13, 2021
  • Recipe: Shrimp and Pork Balls with Spicy Lime Dipping Sauce

    By Rachael Ray INGREDIENTS: 4 scallions, green and white parts, coarsely chopped 2-inch piece fresh ginger, peeled 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided 2 cloves garlic, crushed 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle 1/4 cup fresh cilantro leaves, a big handful 2 limes,...

    Read More January 12, 2021
  • 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...

    Read More January 8, 2021