Shrimpnote for 6-19 & 20-2020


We open at NOON at The Budding Artichoke and in Summerfield.
We open at 1:00 PM at Mooresville/Lake Norman
We close at 6 PM on  FRIDAYS  at all locations
SATURDAYS  
9:00 AM We open everywhere !
We close at sell-out or until...
Mooresville/Lake Norman 6 PM,
Sandy Ridge Rd/Cheerwine 5 PM,
Summerfield/Dove Medical 3 PM
We need some help!
We need a new crew member for our Sandy Ridge Road locations. If you're not afraid of hard work, intermittent weather, working every weekend, learning about all the products we sell, and selling in general, please call Michael Ned Johnson, our Corporate General Manager at 919- -610-7935 to arrange for an interview.


Greetings!

Please let your friends and family know that all new subscribers will receive a 15% discount coupon immediately upon signing up for our Shrimpnotes. Here's the link you can send to them: http://theshrimpconnection.com/current-newsletter-2-2/

If you missed Tuesday's Trip Alert, you couldn't possibly know about our supplies of NC Golder Tilefish and SC Wreckfish to replace NC Grouper. There was a recipe in The Trip Alert for Wreckfish and one today for Golden Tilefish. We seldom see any wreckfish and only occasionally Golden Tile, so better grab some while you have the chance. These are in addition to the other twelve fish we offer from all over our world.

In His Grip, I am

Landon
Please tell us what you think about anything .
We would love to know what you think of any of our recipes, products, musings, or any questions you might have about anything we do. For short comments, feel free to add them to the bottom of your order for everyone who works for us to see. For lengthier comments, please send an email to
LandonWilder@shrimpconnect.com
I respond to any and all emails
We can no longer accept arms, legs, or firstborn children!
We do accept Cash, Checks, and all major Credit Cards
Sal Junta in Kenner, La cooks the best seasoned crawdads in this whole-wide world.

They're cooked for us on Wednesdays, loaded on Southwest Airlines, and sent to RDU where we have to send an extra truck to pick up 800 pounds of these tasty suckers.

PLEASE do not heat them in hot water, else the seasoning will be washed away. Spread them out on your customary newspaper, and let them warm to room temperature. If you think about it, how many mudbugs can you suck before they cool down anyway?
Berkwood Farm's Berkshire Pork Chops
For Juiciest Pork Chops, Use a Quick Brine (30 Minutes!)
After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.

A basic brine is a solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 4 hours before cooking.
Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won’t taste “salty” — just well-seasoned. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.
Click on the pictures below for simple and wonderful recipes.

Pan-seared Tilefish
NC Mahi-mahi with a buttery basil sauce
Sauteed Scallops ala Landon
Salmon
Our salmon is cut from whole fish into huge fillets which are the sides of the fish without bones. We cut these sides into collars, center cut narrow strips 7-8 OZ., center-cut wide cuts16-24 OZ., and tails. 
Collars are the fattiest of all the cuts and are best for sushi mi and sushi. Tails are the least fatty and are best for medium, medium well, and well-done salmon. Center-cut strips and wide cuts are best for grilling, broiling and sauteing.
Please specify which cuts you prefer.
THIS WEEK'S QUOTATION
“Everyone is in favor of free speech. Hardly a day passes without its being extolled, but some people's idea of it is that they are free to say what they like, but if anyone else says anything back, that is an outrage.”

Winston Churchill
Items like Live Maine Lobsters, Crawfish Tails , Smoked items, Gator Tail, etc.
PRICE LIST
We close at 6 PM on FRIDAYS at all locations
SATURDAYS
9:00 AM We open everywhere !
We close at sell-out or until...
Mooresville/Lake Norman 6 PM,
Sandy Ridge Rd/Cheerwine 5 PM,
Summerfield/Dove Medical 3 PM





Shrimp Deveiners $2.00 each. Free Lessons

The Shrimp Connection Sandy Ridge, Summerfield, and Mooresville/Lake Norman

                                                            Price List 6-19&20-2020
21-25 CT/LB Headless, LARGE, FRESH, GREENTAILS, Georgia     
$14.95/LB or $13.95/LB if part of a 5-pound order   
 
$20.95/LB or $19.95/LB if part of a 5-pound order
PORK CHOPS, BERKWOOD, 12 OZ, FROZEN, IOWA: $16.95
******************************

CHOPPED CLAMS, NJ: FROZEN $13.00/PINT

CRAB CAKES, NC: 3oz FROZEN & INDIVIDUALLY PACKAGED: $6.00 EACH

COCKTAIL CLAW: PINT CONTAINER: Garland Fulcher’s, Oriental, NC $19.95/pint

CRAB MEAT, JUMBO LUMP, NC: FRESH, Garland Fulcher's, Oriental, NC.     $37.95/LB. No quantity discounts.    
CRAB MEAT, LUMP, NC:  FRESH, Garland Fulcher's, Oriental, NC.         $30.95/LB. No quantity discounts.   
CRAB MEAT, CLAW, NC: FRESH, Garland Fulcher’s     $19.95/LB No quantity discounts

$7.95/LB or $6.95/LB if part of a 5-pound order.

LOBSTER TAILS. FROZEN, 6-7 OZ., MAINE: $15.00 EACH


OYSTERS, SHUCKED, NC: CHESAPEAKE, VA
$21.50/PINT or $20.50/ PINT if part of a 5-pound order

SCALLOPS, SEA, New Bedford, Mass: 10-20 CT/LB FRESH: 
Our dry-pack white, sweet sea scallops. Chemical-free. No preservatives. (Sushi Grade)
$21.95/LB or $20.95/LB if part of a 5-pound order.
****************************************************************************
BLACK BASS FILLETS, NC:
$23.95/LB or $22.95 if part of a 5-pound order.

CHILEAN SEA BASS, CHILE: Frozen 8 oz. portions, individually wrapped.  $18.95 EACH.

$13.95/LB or $12.95/LB if part of a 5-pound order.

FLOUNDER FILLETS, VA:
$23.50/LB or $22.50/LB if part of a 5-pound order.

FLOUNDER WHOLE, dressed, VA: (Please order before Thursday
$18.95/LB or $17.95/LB if part of a 5-pound order.
 
GOLDEN TILE FILLETS, NC:
$27.95/LB or $26.95/LB if part of a 5-pound order.

HALIBUT FILLETS, CANADA:
$28.95/LB or $27.95/LB if part of a 5-pound order

$23.50/LB or $22.50/LB if part of a 5-pound order.  
RAINBOW MOUNTAIN TROUT FILLETS, SPARTA, NC:  
$13.95/LB or $12.95/LB if part of a 5-pound order. 
 * SMOKED RAINBOW MOUNTAIN TROUT FILLETS, PEACEFUL VALLEY, SPARTA, NC : $22.95/LB

RED SNAPPER, LANES, FLORIDA:

SALMON FILLETS, FAROE ISLANDS, NORTH ATLANTIC: (Sushi Grade)

SWORDFISH STEAKS, NC
$21.95/LB or $20.95/LB if part of a 5-pound order.

TUNA STEAKS, GULF:
$22.95/LB or $21.95/LB if part of a 5-pound order

WRECKFISH FILLETS, SC:
$28.95/LB or $27.95/LB if part of a 5-pound order
Sandy Ridge Road and Summerfield open at noon on Fridays,
Mooresville/Lake Norman opens at 1:00 PM.
All open at 9 AM on Saturdays.                   
Mike Johnson
Corporate General Manager
Fri: 2301 Sandy Ridge Road, High Point
Sat: 2913 Sandy Ridge Road, Colfax
919-610-7935

Joy Wierwille
Site Manager Summerfield
7301 Summerfield Road, Summerfield
(Behind Dove Medical Supply)
336-848-9361
Josh Graham
Site Manager Mooresville / Lake Norman
189 Williamson Road
Fridays, Saturdays, & Sundays
980-721-6316  
 or Nick Stutts @ 980-722-9176
Landon Wilder
President The Shrimp Connection Inc
landonwilder@shrimpconnect.com
336-253-3881
I'm kinda useless these days!