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Fresh News From the Coast!
Happy Azalea Festival Week! We love sharing our hometown with the many guests visiting and taking in all the fun activities going on this week. Click herefor a comprehensive calendar of events.
Did you know that only two percent of shrimp is sold fresh, and most is sold within 50 miles of the coast?
How lucky are we?
That also means most places that say their fish is "fresh" are probably stretching the truth with freshly thawed frozen shrimp. We can certainly taste the difference and picky seafood fans know what were are taking about.
So here are some tips to keep in mind.
Shrimp are highly perishable, so it's important to know how to pick out the freshest shrimp available, not just for taste and texture but also for safety. We here at Motts Channel Seafood only sell shrimp that meets our strict standards put in place over 25 years ago.
That being said, here are a few expert tips to keep in mind when buying shrimp:
1) Avoid shrimp that are limp, slimy, or falling apart, all of which are signs of decay.
2) You don't want any shrimp that smell like ammonia—this is a telltale sign of spoilage, and it's worth asking your fishmonger if you can take a sniff before buying.
3) Ask. A good seafood market will able to pinpoint exactly when and where the shrimp were caught. If they skirt the issue the mental red flags need to go up.
Have another question about buying shrimp? Email us and we'll be happy to share our seafood insights.
Fresh From Motts Channel Seafood Studios!
It's the first offering of our new series of "how to" videos. Click on the blue icon above and learn about "Boiling Shrimp 101: How Not to Overcook it." This episode is hosted by Motts' own Alison Long. Enjoy!
Super easy. Extra delicious. Great for parties both indoor and out.
Recipe adaptation and photo credit: Natasha's Kitchen via yummily.com.
Makes 21 sandwiches.
1/2 pound Cooked Motts Channel Seafood Shrimp (plus more for garnish if you want to be fancy)
1 loaf of bread (long Baguette)
1/2 cup mayonnaise
2 cloves garlic
1/2 bunch parsley
1/2 bunch dill (fresh or frozen)
1 cup cheese (three, Mexican blend shredded cheese)
Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, ½ cup mayo. Stir it all together and you have your spread.
Cut your bread into ½-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).
To serve: you can jazz these up by adding a sautéed shrimp over the top, but its completely unnecessary and just as good without it ;)
this week? _____________
This shrimp deveining device is a tool that no seafood lover's kitchen should be without. So much so that we're working on a video to show you how easy it is to use it. We suggest perhaps keeping a spare on hand just in case a guest or family offers to help out with dinner preparation. We always keep these in stock so grab an extra one next time you visit us!