As part of our continuing series, we talk with Max Masterson, head of sourcing for Paul Piazza Shrimp, and learn more about the boat’s brine tank and on board freezer. Then we travel to BB’s Tex-Orleans Cooking to see how these delicious Gulf Coast delicacies are featured in a variety of recipes.
Only the best fishermen and fleet fish for Paul Piazza Shrimp. One such fisherman is David Aparicio Jr, a third-generation shrimper that has been trawling the fertile waters of the Gulf since he was a kid. Learn more about the Aparicio family and the “calling” that runs through their veins.
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Wild-caught in the Gulf of Mexico, Sysco’s Portico Classic and Imperial shrimp from prized partner Paul Piazza & Sons have a mild, sweet taste and firm texture. Our Sysco Chefs have come up with several great recipe ideas that take advantage of the freshness and flavor of these Gulf Coast favorites!
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