Catch Of The Month Coming Soon! |
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We had an incredible response from you guys on our potential Catch Of The Month program so needless to say it is a GO! We really appreciate everyone who took the time to give us their input, it was really helpful! One thing we saw on quite a few responses was a desire for recipes to be included for the items sent each month, so we are looking into a way to do this either digitally or by including recipe cards in your packages. We are thinking something simple and easy to follow to help anyone who isn't as used to preparing a wider variety of seafood. Another thing that popped up was the fact that many individuals do have shellfish allergies, so we will likely offer two version of the CoTM. One that would be strictly fish fillets, and one that could include certain shellfish like shrimp, or mussels and clams, etc.
For anyone who missed the last email, what we are looking at is a monthly program that sends you a package of seafood every first week of each month. We have received a good amount of individuals looking for portioned, vacuum packed items that can be stored in the freezer and pulled out as needed. We will have different size packages for singles, couples, and families and each month you will get at least two different types of seafood items. We will be coming up with a list of what could potentially go in the packages so you have some idea of what could be coming your way each month. As of now we are looking at different salmons, Ahi Tuna, Cod, Swordfish, Halibut, Red Snapper and more!
We will be putting things together over the next week or so and then launching our sign up with the hopes to begin things for October. Keep an eye on your emails for future updates!
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In Store & Curbside Specials valid 9-010-20 - 9-16-20 |
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Ocean Raised
Scottish Salmon Fillet
$12.95 per pound
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Wild East
Coast Cod Loin
$13.95 per pound
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Wild Gulf Coast
Red Snapper Fillet
$22.95 per pound
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Wild King
Crab Cluster
$31.95 per pound
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Wild Alaskan Halibut Fillet
$25.95 per pound
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Mediterranean Bronzini Fillet Skin On
$19.95 per pound
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Wild Gulf Coast
16/20 Shrimp
$13.95 per pound
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Groomer's Seafood Made Products |
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Cheese & Shrimp Dumplings
$7.95 per 2 pack
Friday and Saturday Only
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Cajun Crab Bites
$7.95 each
Friday and Saturday Only
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Fresh Stuffed Blue Crabs
$11.95 per 2 pack
Friday and Saturday Only
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Or Call Us At 210-377-0951
To Place An Order
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We Also Offer Local Same Day Free Delivery
and Next Day Shipping!
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*TenOff only valid for shipping and delivery orders* |
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*Orders Must Be In By 9AM For Same Day Delivery and By 2pm for Next Day Shipping* |
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Slap Ya Mama
1lb Slap Ya Mama
Seafood Boil Bag
$6.59 ea.
5oz Slap Ya Mama
Cajun Hot Sauce
$4.15 ea.
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Louisiana Sauces
Cocktail Sauce 10.5 oz $3.99 ea.
Garlic Butter Sauce 10.5 oz
$2.99 ea.
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Escargot Trays
Large 3.5 g $6.99 ea.
Colossal 4 g $12.95 ea.
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La Boucherie
Cajun Style Wings
$12.95 ea.
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Bos'n Brand
8oz Cooked Octopus $9.95 ea.
1lb Squid Rings $5.95 ea.
1lb Squid Strips $5.95 ea.
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Oven Baked King Crab Clusters |
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Ingredients:
- 32 oz frozen King crab Cluster
- lemon
- Clarified Butter/ Ghee Butter
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Directions:
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First, defrost in the refrigerator overnight, at least 8 hours.
- In the oven, preheat to 350°. Bake for 8 or 9 minutes if whole.
- If you would rather use the microwave, you can put a wet paper towel in a large Ziplock bag with the legs and microwave on high for several minutes.
- To steam, fill a large pot with water, a steamer insert, bring to a boil, and steam legs for about 10 minutes.
- Squeeze some lemon on them, dip in butter and dig in!
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Ingredients:
- 4 large potatoes, peeled and cut into strips
- 1 Box of J.O. Spicy Seafood Batter
- 1-1/4 cup of water
- 1 quart vegetable oil for frying
- 1 ½ pounds cod fillets
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Directions:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together J.O. Batter Mix. And water
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
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Baked Snapper With Garlic & Herb |
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Ingredients:
- 2 (6 to 8-ounce) red snapper fillets
- 4 tablespoons butter
- 1 medium clove garlic, minced
- 3 to 4 drops Worcestershire sauce
- 1/2 teaspoon Creole or Cajun seasoning (or your favorite seasoning blend, with salt)
- 1/8 teaspoon freshly ground black pepper
- 1 to 2 teaspoons chopped fresh parsley
- Optional: 1 teaspoon snipped chives
- 3 to 4 tablespoons plain breadcrumbs (dry; or seasoned breadcrumbs)
- Optional: 2 tablespoons freshly grated Parmesan cheese
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Directions:
- Gather the ingredients.
- Preheat the oven to 400 F.
- Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray.
- In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using
- Cook over low heat for 2 minutes just to blend flavors.
- Brush both sides of fish fillets with the butter and herb mixture.
- Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese, if using.
- Spread the breadcrumb mixture over the fillets, adding an equal amount to each. Use your hands to spread it out evenly and press onto the tops of the fillets.
- Bake in the preheated oven for about 12 minutes, depending on the thickness of the red snapper fillets. The fish will be opaque and flake easily with a fork when done.
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Fried Shrimp Po'Boy Sandwiches |
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Ingredients:
- 1 1/2 pounds medium shrimp (think of 6 to 10 shrimp for each roll, depending on size)
- 1 1/2 cups vegetable oil
- 1 1/2 cups milk
- 1/2 cup hot sauce
- 1 egg
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon Cajun seasoning (or Creole seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 small loaves of French bread (or 2 larger loaves, halved)
- 1/2 cup mayonnaise
- 1 large tomato (sliced)
- 2 cups lettuce (shredded)
- 1 cup dill pickle chips
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Directions:
- Peel the shrimp, but leave the tails on, if desired.
- With a sharp knife, make a shallow cut along the length of the back of a shrimp. Pull the dark vein out or scrape it out with the knife. Repeat with the remaining shrimp.
- Rinse the shrimp under cold running water; pat dry.
- Heat the oil to 375 F in a deep, heavy saucepan or deep fryer. Line a baking sheet or pan with a double layer of paper towels.In a large bowl, combine the milk, hot sauce, and egg and whisk to blend.Add the shrimp to the mixture and let stand for 3 to 4 minutes.
- In another bowl, combine the flour and cornmeal with the baking powder, Cajun or Creole seasoning, salt, and pepper.
- Take the shrimp out of the milk and egg mixture and roll in the flour and cornmeal mixture. Coat the shrimp thoroughly.Drop several coated shrimp in the oil and fry until golden brown, about 2 to 3 minutes. Do not overcrowd the shrimp or the oil will take longer to return to temperature and the coating will absorb more oil.
- With a slotted metal spoon, transfer the cooked shrimp to the paper towel-lined pan and repeat with the remaining shrimp.
- Slice the baguettes into serving lengths and split.
- Spread with mayonnaise and arrange the fried shrimp on the bread and top with tomato slices and shredded lettuce.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Order Curbside
Or Pick Up:
www.GroomerSeafood.com
Order Shipping Nationwide Or Local Delivery at:
www.FreshFishFast.com
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