Shrimpnote for 6-26 & 27-2020


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



NOTE
Credit Card Fees
After many years of paying what we consider to be outrageous fees to banks, Visa, Master Card as well as Amex, we are switching to a new system where we will be saving the fees, and charging 4% for all card uses to our patrons. We have tried in the past to offer 2% in exchange for cash or checks with little success, and the number of fees we incur each month has finally choked me to where I’ve said “no more.” In case you’re not aware, the banks and credit card companies do not pay for your rewards, but merchants pay it all. Large companies have much deeper pockets than we do, but the effort it takes for us to procure the products we bring to town is more costly. Large retailers also get a much better discount on fees than we do.
Our new system will now offer itemized receipts for each purchase.
This transition will occur on July 1, 2020, and will be in effect the following weekend
We have always been happy to take your checks and cash, but still can't accept first-borns, nor arms and legs.


Greetings!

A lot is going on almost everywhere, and that certainly includes the fresh seafood bidness.

The price of live crabs has reached astronomical levels, and we understand our rivers and sounds are being invaded by crabbers from other states with thousands of their crab pots.

Soft-shell crabs are done for the year, and no one else can offer us what Larry Bolton has for more than fifteen years, so that means we are done as well. He's retired once and came back to work for us this year, but I doubt he will do it again next year. Too much work, too little pay for him, but he's an aging Yankee friend of mine, so no telling what he'll do.

We have been forewarned that Mudbugs have come to an end, with the possibility of some next week, but doubtful. We surely would like a load for the Fourth of July, but we won't know until next week.

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/


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.

Coconut Shrimp and Pineapple Skewers
Ceviche de Camaron
Salt and Pepper 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
“Silence in the face of evil is itself evil: God will not hold us guiltless. Not to speak is to speak. Not to act is to act.”
Dietrich Bonhoeffer
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 6-26 & 27-2020
$15.95/LB or $14.95/LB if part of a 5-pound order  

26-30 CT/LB Headless, LARGE , FRESH, GREENTAILS , Sneads Ferry, NC:
$13.95/LB or $12.95/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.

SOFT-SHELL CRABS, SNEADS FERRY, NC : Two frozen crabs count as a pound toward your five-pound order.
Pan-ready and frozen for us.
Jumbos: $7.95/Each or $7.45/Each if part of a 5-pound order.  
Whales: $9.95/Each or $9.45/Each 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.

COBIA STEAKS, NC:
$23.95/LB or $22.95/LB if part of a 5-pound order
$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.
 
GROUPER FILLETS, NC:
$26.95/LB or $25.95/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

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
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!