This week, we would like to share a simple shrimp curry dish from one of our Chef Advocates, Amy Sherman, who is based out of San Francisco. This recipe started as a simple coconut curry and became an easy, one-pot meal that can be prepared in no time flat. Previously, in early July, The American Shrimp Company shared another easy, yet satisfying recipe by Sherman. Her recipe for “Shrimp and Feta,” is a classic dish that utilized both our shrimp and pantry staple ingredients.
In mid-June, Carolyn Jung published an article about an experience she had learning how to make paella. Jung joined several food writers at Duende. She explained, "Canales sent us home with recipes, plus rice, sofrito, and chorizo to try our hand at making our own paella at home. I added fresh shrimp (a sample from the American Shrimp Company), cremini mushrooms, and a shredded kale salad to my version, which I improvised in a Dutch oven, since I didn’t have a paella pan at home."
My Spicy Cheese-Stuffed Shrimp with Andouille Rice Pilaf is perfect for Summer al fresco dining and entertaining. This flavorful dish combines many of my favorite flavors into one bite! Extra large wild caught American shrimp are stuffed with a bit of aged cheddar cheese. Then, they're brushed with a spicy, buttery sauce as they grill. The shrimp are served over an easy rice pilaf that’s flavored with spicy andouille sausage, onion, and garlic.
A couple months ago, we had a conference call with one of our food blog partners. This conversation inspired a recipe collaboration that simply screams “summer meal.” From there, Ann Fulton of The Fountain Avenue Kitchen created a recipe for a Low Country Shrimp Boil. Below you can find a small preview of the article.
Speaking of shrimp, the gorgeous shrimp I used for this dish came from the American Shrimp Company an online retailer of wild caught American shrimp. They are mostly sourced out of the Gulf and Southern Atlantic. If you purchase them online, they arrive in perfect condition, fresh and ready to use. I used half the shrimp I received right away and the other half I froze to use later. I am a strong believer in using the best quality ingredients you can afford, especially when it comes to seafood. American gulf shrimp are not only more sustainable but much more delicious than ones imported from farms in Asia. Just 4 large shrimp per person makes for a very satisfying meal in a dish like this one.
With Carolyn Jung's accomplishments and many prestigious awards, we are ecstatic to announce that last month, she published a blog with a recipe that utilized our shrimp sample. She explained, "The shrimp arrived fresh, not frozen, and already peeled and deveined. Though I have had wild-caught frozen shrimp many times, these put those to shame. They were noticeably sweeter and crisper in texture. This recipe makes the most of those sublime shrimp, adding a golden coating to them full of curry-like flavor with just a hit of heat."
For the remainder of the year and into 2018, we will be working with a few food bloggers that are enthusiastic about our shrimp and company. We are extremely excited to announce that we will be working with Ann Fulton, who is an accomplished food journalist as well as blog author. We're also thrilled to say that the first one was published on her blog last week.