Shrimpnote for 5-1 & 2-2020


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.
Seniors Weekends
.......... when our senior customers of 65-99 years of age can get 8%off their seafood purchases of any size from us. 100 years and older can get a 40% discount but must show up at our site and have their picture taken for use in our newsletters.
Cannot be used with our Sunday sales.

Be sure to ask for the discount and not put us on the spot by asking you if you qualify.



TRIBUTE
Last Saturday afternoon, I got a call from the wife of an old friend that he had died earlier that afternoon. Don Brinkley became the provider of all of my tents and awnings when this little company began in 2001. He also provided me with many chuckles and a true friendship until his death.
 
The yellow awning that we used for years behind the little refrigerated truck was designed and made just for us. What was a big deal for me, was chump change for Don because he designed and built most of the awnings Winston Cup drivers/owners had for their consignment trailers at every NASCAR race. He knew many of the drivers knew of their stunts off-track and knew the good side of the good ones. He was a friend and employee of Malcolm McLean of McLean trucking company and many executives of Reynolds Tobacco, who McLean hauled products for internationally with his company   SeaLand  and McLean Trucking....and yet, he was my friend. He was a curmudgeon, curt, kind of little patience for stupidity, particularly mine, and my kind of man. RIP Don. 

Sweet Fresh GA. Roe Shrimp--------------------------->



Greetings!

We have more  FRESH  Roe Shrimp from Georgia. FYI, these are the sweetest of all shrimp, and the roe is edible*.
*shrimp might have some roe along their bellies. These eggs are considered a delicacy in many cuisines and perfectly safe and delicious to eat. You can eat them raw or cook them along with the shrimp, or you can also simply discard them when you peel the shrimp if you prefer. I received several messages from folks exclaiming how good these are. Sweet was the descriptive word used.

Please know that we are grateful for every bit of seafood we're able to provide to our patrons. I am very thankful for you, our patrons, and for our hard-working staff that works late on Thursday nights to pack these record-breaking numbers of orders were getting.

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
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.
These steaks are some of the very best I've ever eaten. Rest assured two normal people can have all they want with one of these, and even the pup gets a bone.
Click on the pictures below for simple and wonderful recipes.

Our Bodacious Sea Scallops
Lucien's Shrimp Spaghetti
Steamed Littleneck Clams with garlic Oil
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
Almost doesn't matter because it's impossible to measure almost.
Rip from Yellowstone
No Live Lobsters or Cold-water Oysters
Items like Live Maine Lobsters, 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
 Shrimp                                                              Price List 5-1 & 2-2020
26-30 CT/LB Headless, LARGE, FRESH, GREENTAILS, Georgia     Roe-shrimp, the sweetest of all shrimp!
$13.95/LB or $12.95/LB if part of a 5-pound order   
 
21-25 CT/LB Peeled and deveined IQF NC Shrimp.
$19.95/LB or $18.95/LB if part of a 5-pound order

COWGIRL STEAKS FROM KANSAS: 16 OZ $26.95/EACH FRESH!

PORK CHOPS, BERKWOOD, 12 OZ, FROZEN, IOWA: $16.95
******************************
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: 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: PASTEURIZED, 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.
****************************************************************************
$25.95/LB or $24.95/LB if part of a 5-pound order.

CATFISH FILLETS, CAPE FEAR RIVER BLUE CATS, NC:
$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)  
$16.95/LB or $15.95/LB if part of a 5-pound order.

HALIBUT FILLETS, CANADA:

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, LANES, FLORIDA:

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. 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!