Groomer's Seafood Will Be Closed
Monday, September 3rd!
Normal Hours Will Resume On Tuesday.
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Labor Day Grilling Specials!!
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It's the last hurrah of the Summer. Many of our kiddos have headed back to school and our schedules have begun to get a bit more hectic. To ease us into the new season we have a nice long Labor Day weekend, a time to enjoy the family and grill great seafood. For this we have really stepped up our game by bringing in some unique grill oriented specials!
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Specials valid 08-29-18 - 09-05-18
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Alabama Raised Fresh
Catfish Fillets
$6.95 per pound
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Alabama Raised
Fresh Whole Catfish
$4.95 per pound
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Texas Raised Redfish
on the 1/2 Shell
$12.95 per pound
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Wild Swordfish Steaks
$13.95 per pound
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Wild Ahi Tuna Steaks
$24.50 per pound
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Fresh Never Frozen Wild Texas Gulf Brown Colossal U12 Count Shrimp
$16.95 per pound
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Ocean Raised Scottish Loch Duart Salmon
$15.95 per pound
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Wild Washington Troll King Salmon
$26.95 per pound
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Wild California Opah Fillets
$13.95 per pound
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Frozen Bacon Wrapped Shrimp & Jalapeno Pepper 6 Pack
$9 per pack
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Bacon Wrapped
Colossal U6 Scallops
$15.99 per 2 pack
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Frozen Bacon Wrapped
Shrimp & Oyster 5 Pack
$9 per pack
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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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Opah
-
also known as moonfish). This fish was once believed to bring good luck so when caught by a fishermen he would give it to another as a sign of goodwill. Oddly enough, Opah didn't become popular for culinary purposes until the late 80's when Hawaii started to promote the fish more and consumers started to seek a more boldly flavored fish. The flesh can be described as a mix between a tuna and a swordfish, with a rich, creamy firm and fatty texture. The taste is unique, but it does not overpower. Cooking suggestions for this would be baking, grilling, or sauteing.
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Colossal U-12 Shrimp-
This is the first time we have ever featured this item on special fresh! In one pound you will have less than twelve massive sized shrimp that are fantastic for grilling! The flavor is that much sought after rich taste that only Texas Gulf Shrimp have! We have a great recipe below on how to grill this item!
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"Kip's Tex Mex is a unique blend of spices that will enhance your next meal or favorite recipe. Our seasoning is an all purpose blend that can be used on everything from breakfast to dinner. It's a great accompaniment to meat, poultry, pork or seafood. Whether it's BBQing, roasting, frying, sautéing, or just plain adding it to your favorite recipe, Kip's will give it that extra "something" you're looking for. Give us a try, you'll be glad you did.
We are a small family run business from the capital of Tex Mex cooking, San Antonio! Our product is proudly made in Texas with nothing but the finest quality ingredients. The blend of chiles, peppers, garlic, cumin, and other spices give it that unique South Texas flavor we all know as Tex Mex. Use it as a flavor enhancer or as an alternative to salt. Kip's is low in sodium at only 115 mg of salt per serving.
I've had the pleasure of preparing this blend for family and friends for over 30 years. In this time, I have enjoyed cooking meals for everyone including my second family, my firefighting family. Firefighters are some of the toughest food critics I know. If I can please them with this product, you can do same with your family recipes and Kip's.
Now the wait is over. After plenty of encouragement and support, we have decided to make our seasoning available for all to enjoy. We hope that you can make Kip's part of your next meal. Please, tell your family and friends about our product or just pass it on...you won't be disappointed. Thanks for your support."
-KIP
Menudo Mix 10oz $7
Spicy Original 10.5oz $7
Original Blend 10oz $7
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Groomer Seafood Cutting Board
Represent your love for Groomer's Seafood with one of our cutting boards! This board is great for cutting fish, meats, vegetables and more and sports a sleek Groomer's logo on the side.
$35.99 each
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Cajun Original Boudin
Boudin is a fan favorite of cajun food lovers and we have some of the best! We have 4 different varieties that make for a great side or appetizer!
$8.95 (Shrimp,Crawfish,Regular, Hot)
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Groomer Seafood Planks
Cooking with planks is a fantastically easy way to infuse more flavor to your seafood. Salmon especially lends itself to Cedar plank use! Try some of our salmon specials with one of our Groomer Seafood planks and we promise you'll be hooked!
$3.99 each
(Hickory, Cedar, Alder, Cherry, Oak, Maple)
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Charcoal Companion Coastal Kabob Skewers
Double Stainless steel prongs keep food from spinning
Finely detailed coastal design heads
14-Inch length
1 Each icon: crab, lobster, scallop and fish
$17.99
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La Boucherie Shrimp Pie
Over the years we have sold tons of these pies. They are single serving and filled with delicious shrimp and cream sauce. Just bake and serve!
$6.50
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La Boucherie Crawfish Pie
Like our shrimp pies but instead stuffed with whole crawfish tails and combined with a thick, luscious cream sauce poured into La Boucheries’ own homemade pastry.
$6.50
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From the guys down at Chupacabra:
"Remember this – you can use our rub on any meat, chicken, wild game, fish, veggies – or even popcorn – and it’ll be great! And people tell us all the time our chips and salsa are the best they’ve ever had. The most common comment we get is “we put it on everything.”
The main thing you need to know about 2 Gringos Chupacabra products is we’re so good because we only use the finest ingredients and never, ever take short cuts when it comes to quality. That’s why we’re growing and we’d be much obliged if you’d send us a note and tell us what you think about our products. Don’t forget to tell your family and friends about us either!
"
No MSG Meat Rub 12oz $8.49
Meat Rub 25oz $13.99
Cajun Blend 12oz $8.49
Brisket Magic 12oz $8.49 25oz $13.99
Special blend 12oz $8.49 25oz $13.99
Cluckalicious 12oz $8.49 25oz $13.99
Chupynuts 4oz $3.20
Cajun Tortilla Chips 10oz $4.99
Tortilla Chips 3oz $1.99
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When it comes to making a decision on where to get your BBQ Grills, parts and more we here at Groomer's Seafood strongly recommend going local for superior quality and service your hometown experts at Jeff's Backyard. They are more than happy to locate a gas grill or BBQ smoker that fits your lifestyle and their products are designed to stand the test of time with superior construction taking your outdoor cooking to its pinnacle level. Whether you are in search of a smoker, grill accessories, or playground equipment you are sure to find exactly what you need at Jeff's Backyard. Also remember these fine folks when you're looking to refill your propane tank. These guys make sure to fill you tank up completely where you can really tell the difference in weight from propane bought at other stores, and if that's not great enough every 4th refill is free!! For more information check out their website
here!
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Texas Redfish On The Halfshell
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Ingredients:
4oz Crab Meat (Lump or Jumbo Lump)
½ lb. Small Gulf Shrimp peeled and deveined
4oz Shredded Jalapeno Jack Cheese
4 oz Panko Bread Crumbs
Salt and Pepper to taste
Container of Seafood Butter
1 box of Panko Bread Crumbs
1lb. Redfish cut in 8 ounce portions
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Instructions:
To start make hollowed out pocket cuts on both your redfish fillets. Mix pico de gallo with pepper jack cheese, crab meat, and peeled and deveined shrimp, and then stuff your mixture inside the pocket of the fillets. Mix 2 ounces of melted seafood butter with a box of Panko crumbs and 1 tablespoon of fresh herbs. Season your redfish with salt and pepper, brush fillets with melted seafood butter and top stuffing with your Panko bread crumb mix. Grill on a medium high heat until internal temperature is 160 degrees, serve and enjoy!
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Key Lime Glazed Swordfish
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Ingredients:
4 six-eight ounce Swordfish Steaks
Approximately 3 Dried Chili Pasilla
Approximately 2 Dried Arbol Chilies
3 Tablespoons of Olive Oil
4 Ounces of Key Lime Juice, Fresh Squeezed (About 13-15 Key Limes)
3 Cloves of Garlic, Whole
1 Ounce of Honey
½ Bunch of Cilantro
2 Ounces of Brown Sugar
Kosher Salt and Black Pepper to taste
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Instructions:
1. Cut Stems off the two types of chilies and remove as many seeds as you can. You
can cut the larger Pasilla Chilies in halves or thirds. Boil in small pot of salted
water for ten minutes or until soft. Drain saving the softened chilies and reserve
the water. Take off any other exposed seeds that have appeared.
2. Place chilies, olive oil, key lime juice, garlic, honey, cilantro, brown sugar, and a
bit of kosher salt and cracked black pepper in a food processor and pulse until well
mixed and blended. If the mixture is too clumpy, add a bit of the reserved chili
water.
3. Spread half of the mixture on all sides of the swordfish steaks to where the fish is
well coated but not swimming in the glaze. Place in the refrigerator in a covered
container for 1-3 hours to allow the flavors to intensify. Save the remaining portion
of the glaze for basting while grilling.
4. Brush oil on grill grates to keep from sticking and turn heat to medium. Grill
Sword steaks for about 8 minutes flipping halfway through or whenever grill marks
appear. Baste while cooking with reserved marinade. Cooked medium the internal
temperature should be approximately 135 degrees. Serve with your favorite
summer vegetables or corn. Enjoy!!
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Ingredients:
- 2 TB regular strength soy sauce
- 2 TB freshly squeezed lemon juice
- 1 TB Asian toasted sesame oil (found in the Asian aisle)
- 2 tsp garlic powder
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 to 21/2 lbs fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick
- oil for cooking
- Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
- Optional: Sriracha mayo for drizzling (really good!)
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Instructions:
- In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
- Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
- Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
- Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
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Grilled Jumbo Shrimp
With Lemon Herb Marinade
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Ingredients:
Marinade
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- 1/4 cup olive oil
- 1/2 medium shallot (diced)
- 1 to 2 cloves garlic (minced)
- Juice of 1 large lemon
- 1 teaspoon finely chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- Optional: Pinch of white pepper
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Instructions:
- Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
- Combine marinade ingredients together in a bowl or large mixing cup and pour mixture over shrimp. Seal bag and place in refrigerator for 30 to 45 minutes, but no longer than that as the acid from the lemon juice will begin to soften the shrimp.
- Preheat grill for medium-high heat. Right before placing shrimp on the grill, oil grill grates well-using tongs and paper towels dipped in oil. Make about four passes to create a non-stick surface.
- Remove shrimp from bag and discard marinade. Place shrimp of grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
- Remove from heat and serve immediately with a little extra chopped cilantro or basil on top.
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Grilled Opah
With Apricot Lemon Glaze
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Ingredients:
- 2 tsp unsalted butter
- 1 small garlic clove, finely chopped
- 1/4 cup apricot preserves
- 1 tbsp fresh lemon juice
- sea salt
- freshly ground black pepper
- 1 12-oz piece of opah, about 1-1/2 inches thick, halved
- olive oil, for rubbing
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Instructions:
- Light a grill for medium heat with space for off-heat grilling, if needed.
- Heat a small saucepan over medium-low heat and melt the butter. Add the garlic and sauté 2 minutes.
- Add the apricot preserves and lemon juice and season with salt and pepper. Cook, stirring frequently, until the glaze thickens, 4 minutes.
- Remove from the heat, cover, and let stand while the fish grills.
- Garlic in Butter Glaze Beginning to Cook Apricot-Lemon Glaze Rub the opah pieces with olive oil and season with salt and pepper. Rub the grill grate with oil.
- Grill the fish off heat until lightly charred on the outside and but still opaque in the middle, 3-4 minutes per side, depending on thickness. (Tip: If your fish pieces are very thick, you can turn them to grill on all 4 sides for about 2 minutes each, instead of just grilling on the top and bottom sides.)
- Fish Beginning to CookGrilled Opah
- Transfer to plates, brush with glaze, and serve right away.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
www.GroomerSeafoodCorpusChristi.com
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