Shrimp Tales

  • ASPA WHITE PAPER: Restaurant Country of Origin Labeling (COOL) is Necessary to Prevent Health Risks

    April 25, 2019

    Downloadable PDF version linked here: ASPA COOL White Paper I.      INTRODUCTION & OVERVIEW Americans are consuming more seafood than ever before. US per capita seafood consumption reached 16 pounds in 2017, the highest level since 2009.[1] The Food and Drug Administration (FDA) recently changed its Dietary Guidelines for Americans to recommend increases in seafood... Read More

  • Shrimp containing antibiotic-resistant bacteria found in Canadian grocery stores

    March 18, 2019

    A Canadian Broadcasting Corporation Marketplace investigation has found worrying levels of antibiotic-resistant bacteria on imported shrimp bought at major grocery stores across Canada. Global demand for shrimp has exploded in recent decades, worth an estimated $39 billion U.S. and growing. Canada alone imports about $700 million in shrimp every year, with the majority of it coming from countries... Read More

  • U.S. Dept. of Labor ‘Sweat & Toil’ app shows four countries using child labor, forced labor in shrimp production

    March 14, 2019

    Child labor, forced labor and child forced labor are used in at least four countries that supply imported shrimp to the U.S., according to an app created by the U.S. Department of Labor. The U.S. Department of Labor’s app “Sweat & Toil: Child Labor, Forced Labor, and Human Trafficking Around the World” provides a comprehensive... Read More

  • Meatless during Lent? Shrimp make the difference

    March 8, 2019

    Lent has begun, and until Easter (April 21 this year), many Christians around the world will be abstaining from meat. If meat normally is a significant part of your diet, that sacrifice might seem especially difficult to maintain. But Wild American Shrimp can make a delicious difference. Seafood dishes, especially those featuring shrimp, are quick... Read More

  • Shrimp to the weekday rescue

    February 21, 2019

    If “crazy busy” describes most of your days, Wild American Shrimp can be your best friend in the kitchen. Shrimp cook in only a matter of minutes. Keep them handy in your freezer, and the possibilities for a quick, easy and delicious weeknight meal are endless. Because Wild American Shrimp are first frozen as soon... Read More

  • Spice up winter with shrimp and grits

    February 19, 2019

    Recipes for shrimp and grits can be as varied as the chefs and home cooks who prepare this comforting dish. North Carolina chef Bill Neal is credited with making shrimp and grits popular, thanks to Craig Claiborne of The New York Times, who shared his recipe in the mid-1980s. But it’s been a beloved dish... Read More