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Fresh News From the Coast!
September 11, 2015
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Born In NC, Now Enjoyed Everywhere.

"Shrimp and Grits" started out as a seasonal fisherman’s dish of shrimp cooked in bacon grease served over creamy grits in the Low Country, where they were also known as “breakfast shrimp.” The simple seafood breakfast became an iconic Southern dish after famed food critic Craig Claiborne wrote about it in the New York Times in 1985.

His inspiration: Crook’s Corner restaurant in Chapel Hill, North Carolina. The chef there, Bill Neal, opened Crooks as a French restaurant, but with Clairborne’s encouragement, created his own upscale Southern cooking style in the 1980s. 

Today, you can find an amazing array of shrimp and grits recipes for the every day to haute cuisine dishes. The one thing the recipes all have in common is to use the freshest shrimp you can find.

That's where we come in.

Our fishermen know the best places to catch the best local shrimp you can find anywhere on the coast. Although availability can vary, we do our best to keep several sizes of shrimp ready for your next seafood dinner plans.

Need a quick and delicious short cut to cooking up some some great shrimp and grits? We carry Savor the Flavor brand's Southern Garlic Cheese Grits. Introduced to us by Betty Lee, the founder of the food company in Sumter, SC, they are a hit with many of our fresh shrimp loving customers. Pick up bag or two next time you stop by!
This recipe comes to us from Shannon, a Motts Channel Seafood Recipe Contest runner-up. Check out her "Casual on the Coast" blog by clicking here.

Serves two for a light appetizer.


  • 1/3 lb of fresh Motts Channel Seafood tuna, cubed  
  • 1 scallion, chopped
  • 1/2 tablespoon mint leaves, chopped
  • 1 tsp soy sauce
  • 1/2 tsp sesame seed oil
  • 2 tablespoons fresh lime juice


  • Combine all of the ingredients in a bowl (except for the lime juice) prior to serving. Taste and adjust if needed.  
  • Sprinkle the lime juice over the tuna mixture just before serving.  Do this to avoid the tuna “cooking” when it comes into contact with the lime juice.  
  • Serve with chips and enjoy!
Fall Into Great Shrimp and Beer Pairings
With autumn approaching, the beer (and wine) experts at Lighthouse Beer and Wine are starting to stock a great selection of seasonal beers. 

Need a few suggestions on Fall beers that pair well well with shrimp?

Glad you asked...

Troeg's Hop Knife Harvest is an American IPA with a tropical citrus bite. Pair it with clams or shrimp for flavors that will compliment your meal without stealing the show.

Ballast Point Dead Ringer Oktoberfest is packed with toasted malt and low hop bitterness, this dark lager is loaded with caramel and toffee flavors and would be great with shrimp or clams (especially if they are prepared with smoked sausage or chorizo).

Flying Dog Dead Rise was practically made for shrimp.  It's brewed with Old Bay, so it would be great to cook with, and/or enjoy with your meal.  This summer seasonal is on its way out so get it while you can.
We'll be there...will you? 
Save the date!
October 12th from 5-9 p.m.

Click here for more info!
Oyster season is back on October 15th!
Come see why Star News readers have voted us
Best Seafood Market
two years in a row!
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Valid today through September 25th, 2015.
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