Shrimpnote for 3-20 & 21-2020

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

Greetings!

Spring has sprung, the grass has riz';
I wonder where the little birdies is?

What a beautiful day, Thursday, has turned into. From rainy and cloudy, to warm and sunny. My oh my, what happiness this brings to an "old" roadside peddler.

I've removed any recipes for the bodacious steak pictured below, because almost all steak lovers already have their own notions about how to cook these steaks and they ain't going to change. I, on the other hand, have changed my method that blows even my mind. Late last year, I bought a Ninja Foodie Grill and love it. I am a former restaurant owner who started with a steakhouse in Raleigh, owned a few more restaurants, grew weary, quit, started The Shrimp Connection in 2001. I also have owned a Weber Grill since 1971. I am definitely a hardwood-charcoal aficionado, who has grown lazy and loves the ability to heat up this baby to a high heat, and grill steaks and chops to perfection using whichever of my seasonings I want. From pre-heating, grilling, and resting, food can be served in a little less than thirty minutes. Cleanup is easy. I'm also learning to cook seafood and in order to reduce my rotundity, will be doing a lot more. This contraption also is an air-fryer, dehydrator, and oven for baking.

In searching for useful ideas to share with you, I learned something about scallops I never thought about. Please click on the link beneath the picture below to learn what I did.


Now is the time to freeze shrimp for the upcoming days when there ain't any.

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 2 hours before cooking.
It’s not strictly necessary. 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.


Many Blessings with thanks.

Landon
We can no longer accept arms, legs, or firstborn children!
We do accept Cash, Checks, and all major Credit Cards
Try our Bone-in Rib-eye Steak
Click on the pictures below for simple and wonderful recipes.

Awesome Crab Imperial
Brown-butter and Garlic Shrimp
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
You need two tools in life:
WD-40 and Duct Tape.
If it doesn't move and should,
Use WD-40.
If it moves and shouldn't,
Use Duct tape.

Earl Dibbles, Jr
Items like Live Maine Lobsters, Smoked items, Gator Tail.....
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





Another Pork Chop Recipe
    
The Shrimp Connection Sandy Ridge, Summerfield, and Mooresville/Lake Norman
 Shrimp                                                              Price List 3-20 & 21-2020
16-20 CT/LB Headless, JUMBO, FRESH, GREENTAILS, Sneads Ferry, NC     
$15.95/LB or $14.95/LB if part of a 5-pound order   

31-35 CT/LB Headless, MEDIUM, FRESH , GREENTAILS , Sneads Ferry, NC                       
12.50/LB or $11.50/LB if part of a 5-pound order

10-15 CT/LB Heads-on, FRESH, GREENTAILS, NC:                   
$8.95/LB or $7.95/LB if part of a 5-pound order.

26-30 CT/LB Peeled and deveined IQF NC Shrimp.
$18.50/LB or $17.50/LB if part of a 5-pound order

COWGIRL STEAKS FROM KANSAS: 16 OZ $23.00/EACH FRESH!

PORK CHOPS, BERKWOOD, 12 OZ, FROZEN, IOWA: $14.00
******************************
CLAMS, LITTLENECK CLAMS, NORTH CAROLINA: $.50 EACH OR $47.00/100 CT BAG   

CHOPPED CLAMS, NJ: FROZEN $13.00/PINT

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

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

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

STUMP SOUND OYSTERS, TOPSAIL ISLAND, NC
$115.00//60-POUND BUSHEL/$60.00/30-POUND HALF-BUSHEL $35.00/15/POUND PECK/$1.00/EACH

OYSTERS, SHUCKED, VA. Rappahannock River:
$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.

SHAD ROE, NC: $13.00/SET
****************************************************************************
$11.50/LB or $10.50/LB 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:
$1 9.95/LB or $18.95/LB if part of a 5-pound order.

FLOUNDER WHOLE, dressed, VA: (Please order before Thursday)
$14.95/LB or $13.95/LB if part of a 5-pound order.

G OLDEN TILE FISH FILLETS, NC:
$25.95/LB or $24.95/LB if part of a 5-pound order.

$24.95/LB or $23.95 /LB if part of a 5-pound order.
 
KING MACKEREL STEAKS, NC                    
$11.95/LB or $10.95/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, BEELINER, NC:

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

STRIPED BASS FILLETS, NC:                               
$23.50/LB or $22.50/LB if part of a 5-pound order.

$21.95/LB or $20.95/LB if part of a 5-pound order .
 
TUNA STEAKS, GULF:
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!