Get Well Soon With Seafood Stew!
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It seems like almost everyone is sick lately! Something is going around and its making noses stuffy, throats itchy, eyes watery, and to top it off it is freezing cold outside!
Our Specials this week are geared towards providing you with some comforting seafood stews and soups that you can make for either yourself or for your ill loved ones!
Get well soon to all our customers under the weather out there!! Also be sure to check out our Cusk fish! It's a rare item on the market from the North Atlantic with a flavor similar to cod but with a bit of a firmer texture, it would be a great addition to a stew!
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Specials valid 11-14-19 - 11-20-19
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Wild East Coast Cusk Fillet
$7.49 per pound
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Wild Canadian Halibut Fillet
$19.95 per pound
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Wild East Coast Cod Fillet
$14.95 per pound
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Ocean Raised Norwegian Salmon Fillet
$12.95 per pound
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Wild Countneck Clams
$7.95 per pound
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Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
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Friday Only! Live Wild Texas Gulf Blue Crabs
#1 "Jimmies"
$4.99 per pound
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$7.95 per pack
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Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
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Fresh Cheese Shrimp Dumplings 6 for $7.95
Fresh Cod Fish Cakes 2 for $10.95
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Are you looking to add some flair to your upcoming Thanksgiving meal? Look no further than our line from La Boucherie!
La Boucherie, literally translated from French, means "The Butcher Shop." The owners of La Boucherie are proud descendants of the Hollier and Broussard families from
Abbeville, Louisiana
, located in the heart of Acadiana, or what is frequently called "Cajun Country." Most of La Boucherie's recipes have actually been handed down for many generations!
The biggest item every year with them are their famous "Turduckens" (a deboned turkey, duck, and chicken combined into one culinary masterpiece). We have several different varieties of Turduckens available in two sizes. The 15 pound full Turducken and the 5 pound Turducken rolls. Pick them up before the Holiday rush comes because once we're out we're out!
Whole Turducken
$78 each
Varieties
Dirty Rice
Shrimp&Sausage
Crawfish Jambalaya
Traditional
Turducken Roll
$58 each
Varieties
Shrimp & Sausage Jambalaya
Dirty Rice
Crawfish Jambalaya
TurDucKen Cooking Directions:
Keep product frozen until ready to use.
Remove from box, place in a pan and thaw in the refrigerator approximately 3 1/2 days prior to cooking. Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in, just tented over the entire bird. Preheat oven to 350°. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color, basting with butter occasionally. The internal temperature should reach 165 degrees F. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the back of the bird. The string is all that holds the tur-duc-ken together so be careful with the transfer. After transferring, remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve horizontally the individual slices. Sometimes the leg area will split but this will not affect the taste. If this should happen, place parsley around this area to make a nicer presentation. Enjoy!
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A stew is only the sum of it's parts, you have access to great premium seafood, now upgrade your spice cabinet and pantry with these stellar items. We are particularly fond of Kip's and Lola's seasonings, both are locally made and have some great flavors. We sample out Lola's every Saturday from about 11-1 too!
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Blue Runner soups
Creole Gumbo Base $6.49
Creole Jambalaya Base $6.49
Shrimp Creole Base $6.49
Creole Bisque Base $6.49
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Kip’s Tex Mex Seasonings
Original Blend $7
Spicy Blend $7
Meundo Mix $7
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Tony Chachere’s Seasonings
Original Creole Seasoning $
Instant Roux Mix $3.39
Gumbo File $2.99
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Lola’s Spices
Cajun Blend
2oz $3.99. 20oz $15.99
Cajun Blend Red Beans
and Rice
$2.99
Cajun Blend Lentils
$2.59
Caribbean Blend
2oz $3.99. 20oz $15.99
Caribbean Blend
Black Beans and Rice
$2.99
Southwest Blend
2oz $3.99. 20oz $15.99
Southwest Blend Black Beans and Rice
$2.99
Southwest Blend Lentils
$2.59
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Blushing New England
Fish Chowder
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Ingredients:
- 1 teaspoon butter
- 1 tablespoon olive oil
- 2 ounces Spanish chorizo, skin removed and chopped
- 1 medium sweet onion, chopped
- 1 teaspoon smoked paprika
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 large Russet potato, scrubbed and cut into 1/2-inch dice
- 3 to 3 1/2 cups seafood stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup roasted red peppers, chopped
- 1 pound white flaky fish fillets (cod, cusk, haddock, hake, or pollock)
- 1/2 to 1 cups cream (or half-and-half, if you must)
- 2 tablespoons chopped chives (for garnish)
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Instructions:
- Heat butter and oil in a large saucepan. Add chorizo and cook until it’s crisped up a bit. Use a slotted spoon to remove chorizo from the pan to drain on a paper towel.
- Add onion to pot and sauté in fat, until onion is softened. Add paprika, bay leaf, and potatoes. Use a piece of kitchen twine to tie the thyme sprigs together. Place the bundle of thyme in the pot and tie the loose end of the string to the handle of the pot. Add stock, making sure there is enough to cover the potatoes by an inch. Bring chowder to a boil, then reduce the heat so it simmers until potatoes are soft enough to crush against the side of pot, about 10 to 15 minutes. Add salt and pepper to taste. Stir in chopped red pepper.
- Gently slip whole fillets of fish into chowder. Cook on low heat until fish easily breaks apart in bite-sized pieces. For thinner fillets like haddock and Pollock this will take 4-5 minutes. For thicker fillets of cod, cusk and hake, this will take 6-7 minutes. If the fish isn't completely submerged, flip the fillets midway through. When fish is cooked through, remove bay leaf and add cream, adjusting amount to your liking.
- Ladle hot chowder into bowls, garnish with crispy chorizo and chopped chives.
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Ingredients:
- 1 onion roughly chop
- 5 cloves garlic roughly chop
- 1/4 cup parsley
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup white wine
- 1 chopped tomatoes 14oz.
- 1 cup fish or vegetable stock
- 3/4 tsp kosher salt
- 1 lb clams scrubbed
- 1 lb fish cut into 2” pieces
- 1/2 lb shrimp deveined and shelled
- 1/4 lb scallops
- 2 tbsp fresh lemon juice
- 8 slices Italian bread
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Instructions:
- In a food processor, pulse onion, garlic, parsley and pepper flakes until they are finely minced.
- In a large stockpot, heat the oil over medium heat.
- Add the minced onion mixture. Cook, stirring frequently, until the onions are translucent.
- Add the tomato paste, and stir, cooking for 1minute.
- Add the wine, scraping off any bites from the bottom of the pot. Bring to a boil and reduce to a simmer until the wine has almost entirely evaporated.
- Add the tomatoes along with the juice stock and salt. Bring to a simmer, cover and simmer for 10 minutes.
- Scatter the clams in the top. Cover and cook for 5 minutes.
- Gently stir in the fish. Cover and cook for another 5 minutes.
- Stir in the shrimp and scallops. Cover and cook for another 5 minutes, or until shrimp are pink.
- Discard any clams that did not open.
- Stir in lemon juice and serve with bread.
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Ingredients:
Soup
- 10 oz wild caught cod
- 8 oz calamari
- 8 oz shrimp
- 1/4 cup coconut oil
- 1.5 cup tomato sauce
- 1/2 cup coconut cream
- 1 quart seafood broth
- 2 cups water
- 3 medium carrots
- 4 stalks celery
- 4 stalks green onion
- 4 cloves garlic
- 1 medium onion
- 8 oz mushrooms
- 1 lime
- 1 lemon
Spices
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Instructions:
- Start off with 2 tablespoons of coconut oil in a soup pot heating up on a medium flame.
- Throw in onions and crushed garlic to cook until fragrant.
- Then throw in chopped carrots and celery. Let these veggies cook down until tender.
- Pour in 1 quart of your broth of choice, water and tomato sauce.
- Let this come to a boil, then reduce heat to a simmer. Allow the veggies and broth to simmer for about 30 minutes. You may season in this step as well.
- While the soup is simmering, start to peel your shrimp, if unpeeled.
- Cut your calamari tubes into about 1/2 inch pieces and let them sit in a bowl with lemon juice. The lemon juice will help prevent them turning rubbery if cooked too long.
- Chop up mushrooms and add them to the soup after it's been simmering for 30 minutes. Add coconut cream, if using, at this stage as well. Make sure the soup returns to a simmer if cooled off too much by the cream.
- When the mushrooms have been cooking for about 10 minutes, add in wild caught cod and let it cook for about 10 minutes as well.
- Take a wooden spoon and break the fish down in the pot into smaller pieces.
- To cook the shrimp, make sure the water is simmering and turn up the heat just a little bit. Add them in at the same time and let them cook for bout 3 minutes.
- After 3 minutes, add in the calamari (don't add the lemon juice) to the soup and let the entire soup cook for another 2 minutes. If you let it cook for longer , the calamari may become rubbery and the shrimp hard.
- Turn off the flame and take the pot off the heat. Add in the juice of 1 lime, or more to taste. Enjoy with chopped green onion and fresh parsley (don't forget to remove the bay leaves)!
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Ingredients:
- 1 tsp olive oil
- 2 chopped shallots
- 2 cloves of garlic
- 3 medium diced tomatoes
- 4 oz dry white wine
- 1 cup clam juice
- 2 cups vegetable stock
- 3/4 lb halibut filet, skin removed cut into large pieces
- 1 lb shrimp, peeled deveined fresh shrimp
- 1 dozen littleneck clams
- pinch of saffron
- 1/4 cup fresh chopped parsley
- crusty bread for serving on the side, optional
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Instructions:
- Add olive oil to a large heavy pot; over medium heat sautée shallots and garlic until translucent.
- Add the tomatoes, wine, clam juice and the bone from the halibut if you have one.
- Add vegetable stock, saffron, fresh thyme and stir.
- Add the clams; cover and cook 2 minutes, add the shrimp and fish and cook and additional 3 to 5 minutes, or until the shrimp turns pink and the clams open.
- Remove bone and serve with a crusty bread to dip into the juice.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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