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Maybe you are not a resolution making kind of person but most of us do take time in January to check off some neglected "to do" list items.
At Motts Channel Seafood we think that the freshest fish and seafood are often tasty "as is." We also realize a lot of our customers enjoy adding some flavor via condiments, rubs and sauces. That's why we try to keep our pantry section of the store stocked with some easy and delicious options.
What this also leads to is an ongoing real estate battle on your refrigerator door for all these great flavor add-ons.
We can all read a date stamp, but an opened container is another thing. We found Still Tasty, a handy website that helps demystify how long foods last. Here's a rundown of some of the most common seafood-friendly condiments and how long they last once they're opened.
BBQ Sauce: 4 months
Capers: 1 year (brined)
Horseradish: 3-4 months (prepared)
Hot Sauce: 5 years
Jam and Jelly: 1 year
Ketchup: 6 months
Mayonnaise: 2-3 months after the "Use by" or "Best by" date
Miso: 1 1/2 years
Soy Sauce: 2 years
Tartar Sauce: 6 months
Worcestershire Sauce: 2 years
This weekend take a peek inside your refrigerator and see if you have a few items that need to be tossed out with the trash. Stop by the store and pick up your trusted condiments and perhaps one or two new favorites? Our staff will be happy to help... just ask!
Enjoy this delicious dish inspired by New Orleans cooking. Recipe courtesy of Southern Living Magazine. Choose fresh, local shrimp to ensure the best flavor. For more great recipes visit Alison's Recipe Box at mottschannelseafood.com/alisons-recipe-box/.
4 pounds unpeeled, large fresh Motts Channel Seafood shrimp or 6 pounds shrimp with heads on
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 garlic cloves, chopped
2 tablespoons Creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
Spread shrimp in a shallow, aluminum foil-lined broiler pan.
Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes.
Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.
Louisiana Gold Horseradish Sauce is the latest innovation in hot and spicy condiment sauces that combines the oils of ground horseradish with the spicy heat of peppers. The sauce offers one of the most called for condiments to enhance seafood dishes. It's horseradish and hot sauce, in one bottle with no waste.
Louisiana Gold Wasabi Sauce is a unique blend of Wasabi & peppers that provides the perfect flavor profile and heat level to compliment Asian dishes, especially sushi!
Renato Abbate will receive a $25 gift certificate for her next fresh fish and seafood purchase. Next time you are in don't forget to grab your business card or write down your email address and drop it in our fish bowl. You could be our next winner!
The 9th Annual Cold Stroke Classic at Blockade Runner Beach Resort in Wrightsville Beach is a standup paddle (SUP) competition featuring two races and multiple divisions including 14 and under. Paddlers choose either the 3.5-Mile Short Course or the 7-Mile Long Course, and compete for a cash purse. Proceeds benefit Nourish NC. REGISTER ONLINE
Have you had your fill this oyster season?
Our recent accolades:
Wilmington Magazine readers voted us Best Seafood Market
Star News readers voted us Best Seafood Market
for 2013 and 2014 and 2016!