Feeling A Little Shellfish! |
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Simply put, cold weather equals excellent shellfish. If you've ever heard the saying about eating shellfish in months with R's in it, it comes in part from the fact that colder months give us some of the best shellfish of the year. Oysters, Clams, and Mussels all tend to be fuller and some will say they even notice a better taste at this time of year. So this week it's all about them and we are focusing specifically on the upper East Coast items of Scallops, Mussels, Countneck Clams, and even two specific types of East Coast Oysters, the famous Blue Points, and the Great Whites.
We also have some great recipes at the bottom of the newsletter incorporating some of these items. My favorite is the Green Chili & Corn Seafood Chowder. It's perfect way to warm up with these cold evenings we have been having and it makes great use of the Countneck Clams along with the Halibut we have on special. Give it a try!
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Colder weather is great for the shellfish on special, but not so great for crawfish sadly! This week temperatures dropped to right above freezing in LA which makes crawfish tend to go dormant and not venture into the traps our fishermen set out. If weather warms up we will try to be able to bring some in for the weekend but so far it's looking like this may be a week we will have to go without crawfish. If weather changes we will update you guys via our Facebook. |
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In Store & Curbside Specials valid 01-14-20 - 01-20-20 |
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Wild East Coast
U-10 Scallops
$20.95 per pound
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PEI Black Mussels
$3.50 per pound
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Countneck Clams
$5.95 per pound
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Wild East
Coast Oysters
Blue Points $1.25 ea.
Great Whites $1.25 ea.
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Wild Norwegian
Halibut Fillet
$26.95 per pound
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Wild Gulf Coast
Black Drum Fillet
$15.95 per pound
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Ocean Raised
Scottish Salmon Fillet
$13.95 per pound
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Wild Gulf Coast
16/20 Shrimp
$13.95 per pound
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Boston Chowda
Lobster Bisque
$5.95 ea.
New England Clam Chowder
$5.95 ea.
She-Crab Soup
$5.95 ea.
Seafood Gumbo
$5.95 ea.
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La Bouchorie
Crawfish Etouffee
$16.95 ea.
Seafood Gumbo
$15.95 ea.
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Kitchen Basics
Beef Stock $3.49 ea.
Chicken Stock $3.99 ea.
Vegetable Stock $3.19 ea.
Seafood Stock $4.50 ea.
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Bar Harbor
Clam Juice $3.99 ea.
Lobster Juice $4.95 ea.
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Bomba Rice
&
Paella Mix
1lb Bomba Rice$7.95 ea.
2.2lb Bomba Rice $9.95 ea.
Paella Mix $8.33 ea.
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Tony Chachere's Entre Mix
Gumbo $3.49 ea.
Jambalaya $3.95 ea.
Dirty Rice $3.95 ea.
Red Beans & Rice $3.49 ea.
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Crawfish Tail Meat Frozen 1lb
Domestic $22.00 ea.
Import $16.00 ea.
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Blue Runners
Gumbo $6.95 ea.
Shrimp Creole $6.95 ea.
Jambalaya $6.95 ea.
Dirty Rice $6.95 ea.
Crawfish Etouffee $6.95 ea.
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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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Pre-Order For Valentine's! |
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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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Creamy Lemon-Garlic
Pan Seared Scallops
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Ingredients:
- 1 pound U-10 scallops
- Salt & pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 3/4 cup heavy/whipping cream
- Fresh parsley chopped, to taste
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Directions:
- Pat scallops dry with paper towel. Season both sides of the scallops with salt & pepper.
- Add the butter and oil to a skillet over medium-high heat. When the pan is hot, add the scallops and cook them for 2-3 minutes/side. Do not overcrowd the pan, and don't move them around the pan.
- Take the pan off the heat and remove the scallops from the pan and set them aside. You can cover them with foil to keep them warm if you wish.
- Add in the garlic, chicken broth, and lemon juice. Return the pan to the heat and let it bubble for about 30 seconds - 1 minute while stirring to scrape up the brown bits.
- Stir in the cream and let it cook for a few minutes until it reduces to your liking. Add the scallops back into the pan and let them gently warm through. The middles should be somewhat translucent - scallops will become rubbery if they are overcooked. Give the sauce a taste and add more salt & pepper or lemon juice if needed. Garnish with fresh parsley and serve.
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Green Chili & Corn
Seafood Chowder
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Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 ears corn, kernels cut off the cob
- 1 large russet potato, peeled and cut into ½” cubes
- 1 pound halibut cut into 1” cubes
- ½ pound (16/20 per pound) shrimp, peeled and deveined
- 1½ pounds countneck clams, scrubbed
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Directions:
- Char the Anaheim peppers over gas flame or in broiler until blackened on all sides. Enclose the peppers in paper or plastic bag for 10 minutes. After roasting the peppers, carefully peel off the charred skin. Chop the peppers into ½” pieces.
- Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until soft and opaque, about 5 minutes. Add the garlic, cooking until fragrant, about 30 seconds.
- Add the butter and allow to melt then stir in the flour and let cook, continuing to stir until the mixture is a pale golden brown, about 1 minute. Stir in the chicken stock then add the corn, potatoes and peppers. Bring to a simmer, cooking until the potato is tender, about 20 minutes.
- Once the potatoes are tender add the fish, shrimp and clams and cover, cooking until the fish is cooked through and the clams open, about 6 minutes. Discard any clams that don’t open.
- Stir in the cream and ladle the chowder into bowls, Garnish with chives and serve.
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Ingredients:
- 4 Tbsp. vegetable oil
- 4 Tbsp. all purpose flour
- 1 small onion, finely chopped
- 1 large stalk celery, finely chopped
- ½ red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 sprigs of fresh thyme or a pinch of dried thyme leaves
- ¼ tsp. cayenne pepper
- 1 tsp. paprika
- 1 tomato, peeled, seeded and diced
- 1 quart shellfish or chicken stock
- 3 Tbsp. butter
- 1 pound peeled crawfish tails
- 2 scallions, chopped
- 2 dashes worcestershire sauce
- 2 dashes tabasco
- kosher salt and freshly ground black pepper
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Directions:
- Heat oil in a large, heavy bottom saucepan over medium hight heat.
- Whisk the flour into the very hot oil. Keep whisking until the fizz is gone.
- Reduce the heat to moderate and continue whisking until roux turns dark brown color, about 5 minutes.
- Once the roux is dark chocolate brown, add the onions. Reduce the heat until onions caramelize.
- When the onions have turned the roux shiny and dark, add the celery, bell pepper, garlic, thyme, cayenne and paprika. Mixture will seem dry but keep cooking it until vegetables are softened.
- Allow the spices to cook for 5 minutes. Add the tomatoes and shellfish stock. Increase heat to high.
- Once sauce has come to a boil, reduce heat to moderate and allow to simmer for 8 to 10 minutes or until reduced by half. FAB TIP: Make sure to stir constantly to avoid burning the bottom.
- Reduce heat to low and stir in the butter. Add the crawfish tails and scallions.
- Season with worcestershire, tabasco, salt and pepper. Remove from heat and serve with rice.
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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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