Texas Shrimp Season Opens Today!
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It's finally here! The opening of the Texas Shrimp Season! Every year Texas closes it's shrimp season for about 60 days to allow the Gulf Brown Shrimp to grow to larger sizes and to prevent shrimpers from catching shrimp that are undersized. But as of sunset tonight, the Texas Shrimp Season is officially back open!
Shrimp is actually the most consumed seafood in the United states, but around 90% of consumers have no idea where the shrimp they eat are coming from. This likely has a correlation with how about 85% of shrimp consumed in the U.S. is imported farm raised shrimp. The Groomer family actually started out shrimping in the 80s. and because of this we are still very close with the families on our coast that continue in this much needed labor. Texas Gulf Shrimping is a way of life for many of our friends and their families and because of this we are always most excited when we can move good volume of this item. Your shrimp purchase directly supports our Shrimpers and keeps them producing shrimp that is wild, local, and better tasting. Texas shrimp are actually firmer, sweeter and have a depth of flavor unlike shrimp from any other region. Just one bite and you'll see why it's the most preferred shrimp of seafood lovers!
An easy way to directly support our Texas Gulf Shrimpers is to sign up for our Texas Trio package! Each month you'll receive a box of premium Gulf shrimp delivered directly to your door. Flash frozen to preserve freshness and able to be delivered nationwide with free shipping! Learn more about this package by clicking here, or come on in and pick up something fresh anytime you like! GO TEXAS!
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This week is also one of the most exciting times for anyone who loves to learn more about ocean life. Every year Shark Week airs some of the most incredible programing featuring these sea kings and we think it's a great time to celebrate by eating like a shark with the best seafood in town!
For anyone wondering, no we don't offer shark as there are very few sustainable fisheries for them and sadly there have been many abuses to these creatures in overfishing and through horrible practices like shark finning. We believe this is also a good time to somberly reflect on abuses to our Ocean and her creatures and strive together towards better fishing practices and sustainability. For us, the Ocean is a legacy, and we intend to keep her and her sea life safe for the generations to come.
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In Store & Curbside Specials valid 07-15-21 - 07-21-21
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Ocean Raised Canadian
Salmon Fillet
$13.95 per pound
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Wild Ahi Bluefin
Tuna Steaks
$31.95 per pound
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PEI Black Mussels
$6.50 per pound
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Idaho Raised
Rainbow Trout Fillet
$10.95 per pound
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Wild Gulf Coast Black Drum Fillet on the Half Shell
$13.95 per pound
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Bacon Wrapped Jalapeno Shrimp (3 count)
$8.95 each
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Wild TX Gulf Coast
Fresh 16/20 Shrimp
$13.95 per pound
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Marky's Caviar and Cajun Caviar
$6.50-$125
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Philly's Premium Frozen Shrimp
2lb bags
$15.95-$39.95
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Chef Paul
Magic Seasonings
$3.99-$4.13
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La Boucherie
Bacon Wrapped Pork Tenderloin
$19.99
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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 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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Skip The Lines By Ordering Curbside!
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Groomer's Seafood Is Committed To Your Safety.
We are 3rd party audited to ensure the highest standards and we also offer contact free curbside and delivery services.
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Or Call Us At 210-377-0951
To Place An Order
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Dock. Door. Dinner.
Seafood Delivery!
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Smoked Mussels with Garlic Butter
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Ingredients:
- ½ cup extra-virgin olive oil
- ¼ cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped fresh tarragon
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ½ teaspoon kosher salt
- 3 pounds mussels, scrubbed and debearded
- ¼ cup (2 oz.) salted butter, cubed
- 2 teaspoons finely chopped garlic (about 2 medium garlic cloves)
- ¾ cup apple wood chips
- 4 lemon wedges
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Directions:
- Stir together oil, parsley, chives, tarragon, lemon juice, and salt in a small bowl; set aside.
- Preheat grill to high (450°F to 500°F). Place mussels, butter, and garlic in a 14- x 11-inch disposable aluminum pan.
- Prick a dozen dime-sized holes on 1 end of a 20- x 13-inch disposable aluminum pan. Place wood chips over holes, and place pan on grill with wood chips directly over flame. Heat until chips start to smoke, about 10 minutes. Place foil pan with mussels onto grate beside pan with wood chips. Cover both pans tightly with aluminum foil. Grill, covered, until mussels are opened, about 15 minutes. Discard any mussels that have not opened.
- Place mussels in a large bowl, and drizzle with butter mixture from cooking pan. Sprinkle with herb mixture; serve with lemon wedges.
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Grilled Black Drum on the Half Shell
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Ingredients:
- 6 (7-ounce) fillets of Gulf Coast black drum, skin and scales on, with pin bone removed
- 1 1/2 teaspoons kosher salt
- Scant 1 1/2 teaspoons ground black pepper
- Scant 1 1/2 teaspoons red pepper flakes
- 4 garlic cloves, very thinly sliced
- 1/2 cup good quality extra-virgin olive oil
- 1 tablespoon coarse sea salt
- 1/2 cup chopped Italian parsley
- Two large lemons, halved
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Directions:
- Rinse the fish fillets and pat them dry with paper towels. Place the fillets on a baking sheet, season with the salt, pepper and red pepper flakes.
- Top the fillets with the sliced garlic and drizzle with half of the oil. Use your fingers to distribute the oil and seasonings evenly over fish, then set the fish aside to marinate while you heat the grill.
- Fire up your grill to a medium-high setting. (If you are using charcoal, the coals should be mostly white.) Place the fillets scale side down on the hot grill. Cover the grill and cook the fish without moving for 7 to 10 minutes, until it is just cooked through; it will flake easily when tested with a paring knife. (You can also cook the fish “on the half shell” on an oiled baking sheet in a 475*F oven for 6 to 8 minutes.)
- Using a metal spatula, transfer the fillets to serving plates and top with sea salt and parsley, a little extra olive oil, and lemon juice.
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Barbecue Shrimp - New Orleans Style
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Ingredients:
- 3 lbs fresh gulf shrimp, 16-20 count to the pound (with heads on)
- 1 tablespoon fresh lemon juice
- 2 teaspoons worcestershire sauce
- 1⁄4 cup dry white wine
- 2 garlic cloves, chopped
- 1⁄4 cup black pepper (or as needed to cover all the shrimp in a light film of pepper)
- 1⁄4 teaspoon salt
- 1 1⁄2 cups butter, softened
- 2 teaspoons paprika
- 1 loaf french bread
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Directions:
- Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
- Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
- Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
- When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.
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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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