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If you are planning to make resolutions that involve a healthier you in 2016, we would like you to consider adding more fresh fish and seafood servings to the list.
Generally speaking, all types of fish are good for you. Besides being easy to prepare and delicious to eat, here are just a few reasons why visiting Motts Channel Seafood more often in the new year may be just what the doctor ordered.*
Heart Health:Eating at least one serving of fish per week has been linked to reduced risk of heart attacks and strokes, two of the world’s biggest killers.
Brain Health: Fish consumption is linked to reduced decline in brain function in old age. People who eat fish regularly also have more grey matter in the brain centers that control memory and emotion.
Eye Health: Those who eat more fish have a much lower risk of developing macular degeneration, a leading cause of vision impairment and blindness.
Mental Health: The Omega-3 fatty acids found in many types of fish can be beneficial against depression, both on their own and when taken with antidepressant medications.
Vitamin D Powerhouse: Fatty fish (salmon, trout, sardines, tuna and mackerel) are great sources of Vitamin D. Over 40% of adults do not get enough Vitamin D on a daily basis.
Reduce Your Risk: Eating fish has been linked to reduced risk of type 1 diabetes and several other autoimmune diseases.
There is preliminary evidence that eating fatty fish like salmon may lead to improved sleep.
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth
1 pound large Motts Channel Seafood Shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
3 large garlic cloves, finely chopped
1/2 cup dry white wine
Directions To make black-eyed peas:
Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
Add black-eyed peas and broth and simmer 5 minutes.
Transfer to a bowl.
To make shrimp:
Heat oil in skillet over medium-high heat until it shimmers.
Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
Add wine and bring to a boil, then briskly simmer 2 minutes.
Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy).
Discard bay leaves
Follow us on Pinterest and win! During the month of January we will be giving away Motts Channel Seafood visors to five of our new Recipe Board Followers.
No purchase necessary to win! Click here to see our Board!
It may be getting cold outside but it is a great time to turn up the heat in your kitchen. Dave’s Gourmet Insanity Sauce is a breakthrough blend of peppers and spices that adds a flavor boost to your fish, seafood,stews, burgers, burritos and more.
January 16th is StriperFest Education Day at Coastline Convention Center in downtown Wilmington, NC. It features a fisheries science forum, fishing seminar, educational booths, arts & crafts, face painting, casting lessons, boat trips up the Cape Fear, and more. For more information on all the Striperfest 2016 activities please click here.
Calling all New Hanover High School Alumni and Sports Fans!
Baseball season is only a few months away! We invite you to become a Wildcat 100 Sponsor. With you $100 donation you receive two season tickets to all junior varsity and varsity baseball games, PLUS your name (or company name) will be included on a large banner that will hang on the Sharks dugout at Legion Stadium. For more information please call Alison at 910-520-5949.
Come see why Star News readers have voted us Best Seafood Market
for 2013 and 2014!