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As fresh as it gets!  News, coupons and recipes from Motts Channel Seafood!
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Fresh News From the Coast!
July 17, 2015
Scroll down to bottom of our newsletter for our latest coupon!
If you ask our staff they will tell you that year 'round they take more calls and answer more customer questions about shrimp than any of our other fresh fish or seafood offerings. How much do we have in stock today? How much to buy for a party? How long is too long to boil?

With that in mind we would like to help our newsletter readers with two shrimp FAQ's!
 
How much shrimp should I buy?
 

As a general rule of thumb, a pound of shrimp feeds two people as an entrée. 

What's the best way to boil shrimp?
 
Bring a large pot of water with Old Bay seasoning (sold at our store) to a rapid boil. Pour shrimp in boiling water and stir gently to distribute. Cook 1-2 minutes and DO NOT let water come back to a boil. Drain immediately in a colander. Sprinkle with sea salt and more Old Bay if desired. You can also ice down shrimp to stop them from cooking. 

Have any other shrimp questions?  Stop on in and our staff with be more than happy to help you out...just ask!
The Motts Channel Veggie Market is bursting with ripe, delicious and local produce. Here is a great recipe that celebrates summer!  Get your fresh shrimp and veggies in one stop!

Recipe Credit - Bon Appetit Magazine - Sara Foster
Serves 6

Ingredients
  • 8 ounces orzo (about 1 1/3 cups)
  • 6 1/2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
  • 1 red or yellow bell pepper, quartered
  • 3 tablespoons purchased pesto
  • 2 tablespoons fresh lime juice
  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
  • 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
  • 1, 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

Instructions
  1. Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
  2. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
  3. Grill zucchini and bell pepper until crisp and tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
  4. Garnish with basil sprigs and serve cold or at room temperature.
A spicy and tasty addition to any pantry!


Made in Charlotte, North Carolina, this sauce is new to our shelves but already has a strong following. An arribbiata style accompaniment, this spicy sauce is made from garlic, tomatoes and red chili peppers cooked in olive oil. It is the perfect compliment to fresh shrimp, clams, mussels and scallops. Next time you're in pick up a jar or two...you won't be disappointed!
Hey Motts Channel Seafood Fans!

Laurie G, a long time customer of Motts Channel Seafood, recently emailed us some kind words along with a suggestion to ask our readers to submit their favorite seafood recipes.

We completely agree and thought it would be a great idea for a summer contest. Thanks, Laurie!

Do you have a tried-and-true fresh fish or seafood recipe? Share it with us and you may win a $50 gift certificate towards your next fresh fish or seafood purchase here at Motts Channel Seafood.
 

Simply send us your recipe (details below) by 5:00 p.m. on August 5th.  We will randomly select a winner from all recipe entries and will share the news in our August 12th newsletter!
 
Requirements:
  • Must include at least one fresh fish or seafood. ingredient
  • No more than 10 ingredients total.
  • Ingredients should be widely available for purchase in the greater Wilmington area.
 
Email (mottschannel@gmail.com) the following information:
  • Name of the recipe:
  • From the kitchen of:
  • Number of servings:
  • Step by step instructions:
  • A sentence or two on how this recipe came to be a part of your cooking "repertoire." 
There is no limit to number of entries that you can send. So get out your recipe cards, fire up your computer and send us the "best of the best." 
 
Good luck!
Lillette Granade of Wilmington will receive a $25 gift certificate for her next fresh fish and seafood purchase. Next time you are in don't forget to drop your business card or write down your email address and drop it in our fish bowl. You could be our next winner!

O'Neill/Sweetwater
Pro-Am Surf Fest

July 17 - 19
Wrightsville Beach (Birmingham Street)


The O'Neill/ Sweetwater Pro-Am at Wrightsville Beach, NC, is one of the biggest surfing competitions on the East Coast and attracts surfers from around the globe.

Click here for more information.

 
Come see why Star News readers have voted us
Best Seafood Market
two years in a row!
Can't Make it to the Store?
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Our new website has launched!  Check it out today! CLICK HERE!

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Please print out coupon and present when ordering.
Valid today through August 1st, 2015.
Copyright ©2015 Mott's Channel Seafood, All rights reserved.

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