It’s already the second month of 2020, and with that comes one of the most important holidays of the year, Valentines Day! Planning for Valentines Day can be a hectic and expensive venture. Especially when trying to fight the crowds at you and your loved ones favorite restaurant, there’s just nothing romantic about an hour long wait to eat. This is why for years I have been urging couples to forget the busy restaurant and opt for something a little more quiet, more romantic, and far more intimate, like a seafood dinner for two in the comfort of your own home.
It’s no secret that Groomer’s puts together specials for every holiday occasion, but when it comes to our Valentines package, this is the only special we have kept more or less the same for years. Why? Because it’s just too perfect! Beautiful, center “captain’s cut” Norwegian salmon fillets, paired with sweet and succulent East Coast Maine Lobster tails, and fresh, never frozen Texas Gulf Shrimp. The pairing is like a little taste of heaven, and a home cooked dinner speaks volumes of your affection, more than an ordered meal in a loud and noisy restaurant booth ever could!
Need some help in the recipe department? Don’t worry, our fishmongers are equipped to walk you through an easy and simple preparation method, and if you forget or would like a step by step walkthrough, we have our very own “CodFather” Rick Groomer on our youtube channel to demonstrate how easy cooking these items can really be and how nothing says “I love you” like lobster! Be sure to sign up on our website to stay up to date with our weekly newsletters, we are looking forward to seeing you!
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Specials valid 02-06-20 - 02-19-20
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Wild Prince Edward Sweet Island Kiss Oyster
$1.75 each
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Wild Prince Edward Island Lover's River Oyster
$1.75 each
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Ocean Raised Shetland Scottish Salmon
$13.95 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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Wild East Coast Cod
$13.95 per pound
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Wild East Coast Monkfish
$10.95 per pound
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Idaho Raised Ruby Red Trout
$10.50 per pound
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Texas Raised Redfish Fillet
$15.95 per pound
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Frozen Main Lobster Claws
$19.95 per pound
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Wild Fresh Dry Packed Jumbo U10 Scallops
$19.95 per pound
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Nothing Says "I Love You" Like Lobster!!
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Available February 12th - 14th Only!!
***Dinner for Two Valentine Special***
(2) Wild Frozen Cold Water
4/5oz split Lobster Tails
(2) 8/10oz Norwegian Salmon
Fillet Skin On
1# Fresh Shrimp
*** On Valentine’s Day Your Order Will Come With One Free Rose***
While Supplies Last..
$49.95
ea
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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
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Looking to take your Valentine's Dinner to another level? Check out our featured items for this week! Whether it's the perfect seafood sauce for you salmon, a side of fresh baked escargot, or some fresh salmon caviar, we have you covered!
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Groomer Seafood Lemon Garlic Seafood Sauce
$3.99
Himalayan Chef Salt Grinder
Himalayan Salt, Onion, Pepper $3.99
Himalayan Salt, Garlic, Pepper $3.99
Himalayan Salt, Rainbow Pepper $3.99
Terroirs D' Antan Large Achatine Escargots with Garlic Butter
3.5oz $6.99
Terroirs D' Antan Very Large Helix Escargots with Garlic Butter
4oz $12.95
Caviars Red, Black, Yellow, Green Tobbiko
$4.99
Salmon Roe
$15
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Crawcaine seasoning
“Ain’t Been Stepped On.”
During our recent adventures in Louisiana we stumbled this cajun gem of a line that owner tells us is so good he "sells it by the kilo". This seasoning captures the flavors of real LA cooking because it's from a local line from Welch, Louisiana. Crawcaine covers the bases but also brings a unique item to the field known as their Ball Rouge. The Ball Rouge is a
patented product that is a pre mixed, pre measured ball that combines liquid seafood boil with their granular Crawcaine Seafood Boil. In other words, it's like a big cajun bath bomb for your seafood that seasons everything just right and takes all the guesswork out of how much to mix in the pot! Try some out this weekend!
Season all 8oz $3
Seafood seasoning 8oz $3
Seafood Boil 2.2lb $5
Ball Rouge 1 ball $5
Fish Fry 2.2lb $5
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Crawfish Accessories and Boils!
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CRAWFISH TIME!!
Cowboys’s Wild Game Crawfish Washer $59.99 Each
Bayou Classic Crawfish Event Table $89.99 Each
Crawfish Trays (Red, Navy, Purple, Yellow) $2.99 Each
Outdoor Gourmet Aluminum Crawfish Boiler Pot 42qt $79.98 60qt $114.99
Outdoor = Pot Cooker Stand $59.95
Louisiana Fish Fry Crawfish Boil Seasoning
3oz Crawfish Crab & Shrimp Boil in a Bag $1.79
-5oz Bag Crawfish Crab & Shrimp Boil $1.99
-1LB Bag Crawfish Crab & Shrimp Boil $2.29
-8oz Liquid Concentrated Crawfish Crab & Shrimp Boil $4.99
-16oz Liquid Concentrated Crawfish Crab & Shrimp Boil $8.29
Swamp Dust
Seafood Boil 1lb bag $4.49 4lb. Bag $12.99
Swamp Fire
Seafood Boil 8oz bag $1.99 1lb bag $3.99
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How To Pre-Order Crawfish
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Crawfish are now available for pre-order every week!
These will not be graded and sized yet as we are still very early in the season.
All pre-orders must be picked up on the specified day and we strongly encourage you to plan your boils for the same day as well! As a fair warning the crawfish are still not fully hard shell, so shelf life is minimum at best! In other words, these guys may not make it if you hold them until Saturday or Sunday! This should change as they get heartier later in the season.
How does this product come?
Pre-orders this year will be done only by the sack. Each sack will average about 34 pounds.
What is the price?
Price will change week by week. Every Monday on our website (
www.groomerseafood.com
) the prices will be posted.
How much should I get?
Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil. Bigger eaters like myself, may need 4 to 5 pounds.
How do I purge them?
The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud. To do this, right before boiling, pour the sack of crawfish in a small children's pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish. Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose. While purging, throw away "floaters", which are dead crawfish. You don't want these going in your boil.
How to Pre-Order:
and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag.
Live Product Risk:
Keep in mind that this is a live product that has had a very rough year, and if this product is not taken care of it is very easy to lose. Groomer's is not responsible for any loss of product once it leaves our doors, so be sure to inspect your bags. We will pack your crawfish with ice for travel in either a cooler you provide or in our own boxes. Should you choose to store your mudbugs, keep them in a cool, moist environment. The best place is in a cooler with ice on the bottom, newspaper/paper towels to separate and damp newspaper or paper towels on top. Be sure to keep the lid cracked so they can breathe!
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Ingredients:
- Eight Jumbo Sized Sea Scallops (U/10 or bigger)
- Kosher Salt to taste
- 1 tbsp of Olive Oil
- 4 tbsp of clarified butter or unsalted butter (reserve 3 tbsp for making the brown
- butter sauce)
- 1 large lemon, juiced
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Instructions:
- Pat the scallops with a paper towel until nice and dry. Season generously with
- Kosher salt. (Make sure scallops are pretty dry. Helps form that golden crust.)
- Place a non-stick pan on high heat and add olive oil and 1 tbsp of butter. Let it
- heat up to just before it smokes. Shouldn’t take too long.
- Place scallops in pan standing on their flat surfaces. (IMPORTANT: Resist the
- temptation to move them. Don’t shake the pan or adjust the scallops. Leaving
- them alone helps created that desired crust.) Cook for about two minutes or until
- you can peek under and see a brown crust. Carefully flip each scallop to the
- opposite side and cook for about a minute. Don’t overcook them or they will get
- rubbery. Only a minute is needed on the second side and only three minutes or less
- total. Remove scallops from pan.
- Add reserved butter to pan and heat over low heat until it begins to turn a
- caramel color. (This is called browning you butter which brings out a nutty flavor.)
- When that color is achieved remove from heat and add lemon juice. Spoon over hot
- pan seared scallops for a great butter sauce.
- Enjoy!!
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Lemon Garlic & Herb Baked Salmon
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Ingredients:
- 3 oz Ghee
- 1 tsp Real Salt
- 1 Lemon, juiced and zested
- 1 Tbsp Fresh Parsley (chopped)
- 1 tsp Fresh Dill (chopped)
- 1 Clove Garlic (minced)
- Dash of White Pepper
- 4 4.5 oz Salmon Fillets
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Instructions:
- Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds.
- Stir until combined.
- Place the salmon fillets on a parchment lined baking sheet.
- Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet.
- Bake in an oven preheated to 400 degrees on the top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
- Alternately the fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.
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Creamy Lobster Spinach Linguine
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Ingredients:
- 1 package linguine pasta
- 1 cup organic low-sodium chicken stock
- 1 package lobster claws, cooked (About 2 cups lobster meat)
- 1 medium tomato, diced
- 2 cups spinach
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1/4 cup heavy whipping cream
- 2 Tbsps dried parsley
- 1 tsp red pepper flakes
- 1/2 cup parmesan cheese
- 1 cup dry white wine
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Instructions:
Firstly, cook linguine pasta according to the directions of the packaging (about 8-11 minutes) and drain.
In the meantime, bring the white wine, chicken stock stock, and red pepper flakes to a boil in a large skillet or cast iron pan. Next, add spinach and tomatoes. Cover pot while reducing the heat to low so that everything simmers for 5 minutes or so.
Add olive oil, sea salt, and dried parsley to sauce and increase heat in order to bring it to a boil. Cook for 14 minutes or until sauce is reduced to about 1/2 cup. Now, stir in the heavy cream and add lobster meat and pasta to sauce.
Cook everything for 1 minute or until sauce coats pasta, and toss frequently. Lastly, add parmesan cheese and continue to toss until cheese completely melts and sauce becomes creamy. Serve immediately.
Bon Appetit!
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Pistachio Baked Cod with Tahini Zucchini Noodles
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Ingredients:
1 large egg
½ cup unshelled pistachios
2 large zucchinis, spiralized
¼ cup tahini
1 tbsp. lemon juice
1 tsp. coconut aminos
3 tbsp. water
1 tsp. dried tarragon leaves
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Instructions:
- Preheat the oven to 350 F. Prepare a glass baking dish and set aside.
- In a bowl, whisk together the egg with 1 tablespoon of water.
- Place pistachios in a blender and pulse several times until roughly chopped and small enough to make a crust. Transfer pistachios to a plate.
- Dip a cod loin into the egg wash then immediately into the pistachio mixture coating only the front of the cod. Place the cod on the glass baking dish. Repeat for the other cod loin.
- Bake at 350 F for 30 minutes or until flaky.
- While the cod bakes, make the tahini sauce by whisking the tahini, lemon juice, water, coconut aminos and tarragon leaves together in a ramekin. Set aside.
- Bring a small skillet to medium heat with a little coconut oil and place spiralized zucchini in it. Cook 3-5 minutes until zucchini is tender.
- Transfer zucchini to a plate, top with tahini sauce and pistachio baked cod.
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Lobster Capellini with Leek Tarragon Cream Sauce
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Ingredients:
- 1 stick (4 ounces) unsalted butter
- 4 large leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise
- 1/4 cup dry white wine
- 1 tablespoon finely chopped tarragon, plus 1/4 cup leaves
- 1 cup heavy cream
- Salt and freshly ground pepper
- 1 medium beet, peeled and coarsely shredded
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
- 1 pound cooked lobster meat
- 1 pound capellini
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Instructions:
Step 1
In a large saucepan, melt 3 tablespoons of the butter. Add the leeks and cook over moderate heat, stirring occasionally, until just tender, about 5 minutes. Add the wine and chopped tarragon and cook until the wine evaporates, 2 to 3 minutes. Add the cream and season with salt and pepper. Cover partially and cook over low heat until the cream is slightly reduced, about 10 minutes. Scrape the mixture into a blender and puree until smooth. Return the creamy leek sauce to the saucepan and season with salt and pepper. Cover and keep warm.
Step 2
Melt 1 tablespoon of the butter in a small skillet. Add the shredded beet, season with salt and pepper and cook over moderately high heat, stirring constantly, until tender, about 8 minutes. Stir in the lemon juice.
Step 3
In a medium saucepan, melt the remaining 4 tablespoons of butter in the water over moderately low heat, whisking constantly. Add the lobster meat and cook just until heated through, 1 to 2 minutes. Keep warm.
Step 4
Meanwhile, cook the pasta in a large pot of boiling salted water until barely al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot and add the leek sauce, reserved pasta water and the butter from the lobster; season with salt and pepper and toss to coat. Transfer the pasta to plates or shallow bowls and top with the lobster meat. Garnish with the beets and tarragon leaves and serve at once.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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