Shrimpnote for 4-3 & 4-2020

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
CORONAVIRUS: We are very cognizant of the dangers of gatherings and have different plans for each of our locations.
We will have you insert your credit card so we don’t have to touch it.
Greek Baked Speckled Trout -------->

Greetings!

Thomas Paine was writing about a different crisis, but his thoughts are somewhat applicable to our current crisis.

As you can see, I am taking advantage of the extra time many of you have because of this current crisis, to offer you more reading materials while trying to avoid extra verbosity. As this situation continues, you can expect both to increase.

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.


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.

Bacon-wrapped Scallops
Shrimp Toast
Crab & Shrimp-stuffed Flounder
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
Education without values, as useful as it is, seems rather to make man a more clever devil.
C. S. Lewis
No Live Lobsters or Cold-water Oysters
Items like Live Maine Lobsters, Smoked items, Gator Tail.....MAY BE LIMITED
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 4-3 & 4-2020
16-20 CT/LB Headless, JUMBO, PF, GREENTAILS, Sneads Ferry, NC     
$15.95/LB or $14.95/LB if part of a 5-pound order   

40-50 CT/LB Headless , MEDIUM, PF , GREENTAIS, NC  
 
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 $26.00/EACH FRESH!

PORK CHOPS, BERKWOOD, 12 OZ, FROZEN, IOWA: $15.00
******************************
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      Last Chance til October
$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:

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

$18.50/LB or $17.50/LB if part of a 5-pound order

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

TRIGGERFISH FILLETS, NC:
$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!