Grills Gone Wild Specials! |
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This week's specials are all about featuring wild product! Seafood features some of the last truly wild product in the world and these specials are all suited perfectly for outside cooking so your backyard grill can go wild! We have some great recipes at the bottom of this newsletter that make good use of these specials and we also have a recipe for our Wild Blue Crab that we bring in on Fridays! |
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Whole Louisiana Alligator!
Coming Soon!
Shoot us an email if you are interested and we will let you know when they're coming. They will weigh between 8 and 13 pounds on average.
More info and pricing coming next week!
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In Store & Curbside Specials valid 07-22-21 - 07-28-21 |
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Ocean Raised Canadian
Salmon Fillet
$13.95 per pound
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Wild Gulf Coast Oysters
$10.95 per dozen
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Wild Gulf Coast
Red Snapper Fillet
$27.95 per pound
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Wild Alaskan
Halibut Fillet
$27.95 per pound
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Wild East Coast
Scallops 10/20
$23.95 per pound
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Wild Jonah Crab Cocktail Claws (Cap Off) 2lb bag
$19.95 per pound
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Wild TX Gulf Coast
Fresh 16/20 Shrimp
$13.95 per pound
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Wildwood Grilling Grilling Wraps
$6.99
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Stainless Steel Oyster Shells SOS (12 count)
$29.95
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Cajun Cookery Gumbo YaYa or Seafood Gumbo
$13.95
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Frozen King Fish Steaks
$8.95/lb
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Frozen Frog Legs
$8.95/lb
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Poche's Green Onion Sausage
$4.95
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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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Ingredients:
- 2-3 blue crabs per person (or more if you are feeding a hungry crowd)
- 16 ounces of your favorite beer
- Cajun seasoning
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Directions:
- Keep your blue crabs on ice until you are ready to clean and cook them.
- If using charcoal or hardwood, allow your fire to burn down to a bed of coals. Position the crab, cleaned side down, over the coals and allow to grill for 5 to 10 minutes.
- Flip the crab so that the clean side is now up, forming a shallow bowl with the crab’s body. Spinkle the crab liberally with Cajun seasoning.
- Drizzle your favorite beer (or water) into the crab body until the depression formed when the crab was cleaned is full.
- As the crab continues to grill, the beer will begin to boil and steam the crab from the inside.
- Pick the crab as normal, removing the meat from the claws and body at the table. Since the grilling process makes the shell brittle, very little pressure is needed to break even heavy claw shell. Serve with melted butter for dipping.
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Ingredients:
- 1 stick butter, room temperature or melted
- 2 cloves garlic, grated
- 2 tablespoons lemon juice (~1/2 lemon)
- 1 teaspoon Worcestershire sauce
- 1/4 cup pecorino romano or parmigiano reggiano (parmesan), grated
- salt, pepper and cayenne to taste
- 1 tablespoon parsley, chopped
- 12 oysters on the half shell
- 1/2 cup pecorino romano or parmigiano reggiano (parmesan), grated
- 2 tablespoons parsley, chopped
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Directions:
- Mix the butter, garlic, lemon juice, Worcestershire sauce, cheese, salt, pepper, cayenne and parsley and set aside.
- Place the oysters on a preheated 350F/180C grill, let cook until the juice start to bubble, spoon in ~1 tablespoon of the butter mixture onto each oyster, sprinkle on the cheese and cook until the cheese is golden brown.
- Sprinkle on the parsley and serve immediately with extra butter, lemon wedges, hot sauce and bread.
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Smoked Red Snapper Fillet |
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Ingredients:
- 1.5 lbs red snapper filet, skin on
- 2 Tbsp olive oil
- 1 Tbsp brown sugar
- 1 Tbsp garlic, chopped
- 1 Tbsp pepper black, freshly ground
- 1 Tbsp Tree's Knees Spicy Maple Syrup
- 1/2 cup moistened wood chips for smoking
- 1 foil pie plate
- 1.90 litres water
- 1 cup salt (Approximately)
- 2 Tbsp brown sugar
- 1 Tbsp garlic, granulated
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Directions:
- Prepare the brine by dissolving enough salt in cold water to float an egg. (The amount given is approximate) Add the sugar and the granulated garlic.
- Brine the fish for one hour.
- Combine the olive oil, brown sugar, garlic and pepper to make a rub. Rub the mixed dry ingredients onto the fish. Oil the skin side of the fish lightly, so it will not stick to the smoking racks.
- Smoke the fish for 60-75 minutes, depending on thickness at 115°C (239°F).
- Optional – Paint the fish with maple syrup for glaze before serving.
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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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