CRAWFISHMANIA IS COMING!!
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A CRAY-zy Customer
appreciation sale tomorrow!
(Friday, June 11th 11am-1:30pm)
Crawfish will be prepared by your hometown seafood experts and the world famous Carson Watkins, creator of Crawcaine cajun seasonings!
Get your orders in ASAP!
Cut off for pre-orders will be today
(Thursday, June 10th) at 4pm!!!
After that it's all first come first serve and that means we could run out at any time for walk ins.
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CrawfishMania Live Crawfish Pricing!
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*Crawfish Pricing Valid Until June 12th*
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It's Paella Week at Groomer's Seafood! Fish, Mussels, Shrimp and more are all available! We also have plenty of paella burners, pans, and we have these items below featured to really bring your paella up to snuff! We have included a paella recipe at the bottom of this newsletter, but that is in no way the only way to do it! Experiment! Try throwing new items in, try a different stock out, and most of all make it fun and delicious!
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In Store & Curbside Specials valid 06-10-21 - 06-16-21
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Wild Gulf
Coast Red Snapper Fillet
$26.95 per pound
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Mediterranean
Bronzino Fillet Skin On
$19.95 per pound
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Wild Ecuadorian
Mahi Mahi Fillet
$22.95 per pound
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Prince Edward Island Mussels
$5.50 per pound
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Wild East Coast
Countneck Clams
$6.50 per pound
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Ocean Raised Faroe
Island Salmon Fillet
$13.95 per pound
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Wild East Coast
10/20 Dry Packed Scallops
$22.95 per pound
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Wild East
Coast Cod Loin
$13.95 per pound
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Wild Gulf Coast
Fresh 16/20 Shrimp
$13.95 per pound
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Frozen Salted Cod
1lb Box pcs. $8.95
Whole Side
$12.95 per pound
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Paella Rice
2.2lb Bomba Rice $9.95
Truly Spanish Mix $8.33
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Chiquilin
Paella Seasoning $5.95
Crushed Paprika $5.69
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Safronsa
Glass Saffron Tube $6.95
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Palacios
Original Spanish Chorizo $7.95
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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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Looking for an inexpensive, high protein option for stocking your ponds?
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Traditional Spanish Paella
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Ingredients:
- 6 cups clam or seafood broth
- 1 tsp thread saffron
- 1 1/2 pounds firm-fleshed fish, cut in bite-sized pieces
- 1 dozen mussels
- 1 dozen small clams
- 12 large shrimp in shells
- Spanish sea salt
- 2 tbsp parsley, minced
- 8 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 tsp sweet smoked paprika
- 8 tbsp olive oil
- 1 medium onion, chopped
- 6 scallions, chopped
- 1 red bell pepper, finely chopped
- 1 large tomato, chopped
- 2 cups Bomba paella rice or Calasparra paella rice
- Lemon wedges
- Alioli (garlic mayonnaise)
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Directions:
- Heat broth in a large pot. Stir in saffron. Pat fish and shrimp dry with paper towels. Sprinkle with salt and let sit 10 minutes. Use a mortar and pestle to mash parsley, garlic, thyme and 1/8 tsp salt into a paste; stir in paprika. Add water if necessary to form a paste.
- Heat 6 tbsp of oil in 15" paella pan over medium high heat and quickly brown the fish 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not shrimp). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
- Arrange shrimp, clams and mussels over rice, placing edges of mussel and clam shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with fresh alioli.
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Ingredients:
FOR THE SEASONING MIXTURE:
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp cayenne pepper (optional, for spice)
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
FOR THE FISH:
- 2 [8-10 ounce] red snapper filets skin on
- 2 tbsp avocado oil
- 1 lemon, cut into wedges (for serving)
- fresh parsley (optional for garnish
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Directions:
Make the seasoning mixture:
- In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.
Cook the Fish:
- Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 filets.)
- Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
- When very hot, place fish filets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
- Flip the fish onto the skin side press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
- Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).
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Brown Butter Scallops
In Parmesan Risotto
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Ingredients:
Parmesan Risotto
- 3 cups chicken broth
- ½ cup parmesan-cheese
- 1 minced clove garlic or 1 minced shallot
- 1 tbsp butter
- ½ cup white-wine
- 1 cup arborio-rice
Seared Scallops
- 1 lb jumbo-scallops
- 1 tbsp grapeseed-oil
- Sauteed Spinach or Kale
- 4 cups spinach or kale
- 1 clove minced garlic
- 1 tbsp olive-oil
Brown Butter
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Directions:
- For the Risotto: At a large skillet over moderate heat, melt the butter. Insert the garlic or shallots and simmer for a few minutes until fragrant and tender. Add the arborio-rice, stir to coat with butter. Add the white-wine & revel in the sizzles. Add the broth, 1/2 cup at a time, also simmer/stir after each addition till the rice is creamy and soft. I normally err on the side of liquid to acquire a creamier texture. Add the parmesan & stir until incorporated. Pepper and Salt to taste.
- For Your Seared Scallops: Heat oil in non-stick skillet. Pat scallops dry (very dry as you can ), sprinkle with salt & add to pan. They ought to sizzle (or even, you want a milder pan) Shake gently to prevent sticking. After 2-3minutes, then flip each scallop over. They ought to have a fairly golden-brown exterior along with an opaque interior. Transfer to a paper-towel lined plate to absorb extra-oil. Serve immediately.
- For your Sauteed Spinach: Heat the oil over moderate heat. Add the garlic, stir for a minute to have the taste moving. Add the spinach or kale & stir fry until wilted.
- For your Brown Butter: Place a few tbsp of butter in a skillet over moderate heat and stir it while watching it carefully, when it begins to appear gold and simmer. Remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.
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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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