January Is National Soup Month!
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This time of the year is tough when it comes to illness. Flus, allergies, colds all seem to gang up on us right at the outset of the New Year. January brings with it a great way to fight off the sickness though with being National Soup Month!
Our Specials this week are geared towards providing you with some comforting seafood stews, soups and chowders that you can make for either yourself or for your ill loved ones! Nothing does the body good like a warm seafood soup and probably one of the best parts about the following recipes is that nothing is really set in stone. You can add a little or take a little away to make the dish your own! The recipes we've included at the bottom of the newsletter act as great bases!
Get well soon to all our customers under the weather out there!!
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Specials valid 1-17-19 - 1-23-19
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Wild East Coast Cod
$14.95 per pound Fillet
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Wild East Coast Haddock
$13.50 per pound
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Ocean Raised Norwegian Salmon Fillet
$13.95 per pound
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Frozen Wild Alaskan
Snow Crab Clusters
$14.95 per pound
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Fresh Prince Edward
Island Mussels
$6.99 per pound
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Fresh Never Frozen Wild Texas Gulf Jumbo 21/25 CT Shrimp
$12.95 per pound
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Fresh Virginia
Countneck Medium Clams
$6.99 per pound
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Frozen Virginia Chopped Clams
$8.95 per 1 pound pint
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East Coast Fire Lake
Oysters In Shell
$1.75 each
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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
Friday and Saturday Only
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Fresh House Blend Stuffed Crab
$11.95 per 2 pack
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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We have received many calls and emails about Live Louisiana Crawfish and it looks like next week may be the first week of our season! We will be putting out a separate email with all our crawfish info on it in the next few days as pricing and supply comes in! Be sure to check your emails!!
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Boston Chowdas
Boston Chowda’s hearty and delicious classic soups are the perfect go for January's colder weather! Already cooked by a highly-acclaimed American company, these soups just need to be heated and served.
No need to tell anyone you didn’t cook it yourself!
$5.99 Each
Charleston She Crab Soup
Rockport Lobster Bisque
Shrimp and Sausage Gumbo
New England Clam Chowda
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Bar Harbor Soups and Chowders
Bar Harbor Foods sits on a picturesque wharf on a beautiful sheltered cove in Downeast Maine. The cries of gulls echo across the water; the tide laps against pilings as the tie lines of the fishing boats stretch and creak in the sun and fog. This is where they make their premium specialty seafood soups – fresh off the docks of Maine.
All Natural Clam Juice $3.99
All Natural Lobster Juice $3.99
Lobster Chowder $8.99
Lobster Corn Chowder $4.99
Salmon Chowder $4.99
Clam Chowder $4.99
Fish Chowder $4.79
Clam Stock $4.50
Seafood Stock $4.50
Salmon Bisque $4.99
Crab Bisque $4.99
White Clam Sauce $3.99
Red Clam Sauce $3.99
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Groomer Seafood
San Francisco Style
Cioppino Sauce
Our Cioppino Sauce is delicious, unique, and helps out those who are in a rush and/or don't want to spend more on getting the raw ingredients at the grocery store. For less than 9 dollars you have everything needed but the seafood and an optional seafood stock for your own Cioppino!
$8.99 each
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Blue Runner Soups
Since 1918, Blue Runner Foods has been making authentic Creole meals. They’ve never deviated from their time-honored recipes and slow-cooking methods that have made Louisiana’s culinary heritage so special. Almost everything they do begins with a real roux, a Creole Mirepoix and the desire to produce only the best-tasting and easiest-to-prepare Creole meals.
They’ve dedicated ourselves to making authentic varieties of easy-to-prepare Creole meals. Whether you love Creole Cream Style beans and rice, or putting your own touch on our Creole meal bases, there’s one thing we’re certain of: Blue Runner will keep you coming back for more.
$6.49 Each
Creole Bisque Base
Creole Gumbo Base
Creole Jambalaya Base
Shrimp Creole Base
Creole Étouffée Base
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Ingredients:
- 3 6.5 oz. cans chopped/minced clams in clam juice
- 1 8 oz. bottle clam juice
- 6 thick center-cut bacon strips chopped
- 1 tablespoon butter
- 2 stalks celery finely chopped
- 1 large onion chopped
- 1 1/4 pounds 3 1/2 cups Russet potatoes, peeled and diced into 1/4-1/2” cubes
- 3-5 garlic cloves minced
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 teaspoons chicken bouillon
- 2 bay leaves
- 1/2 tsp EACH dried parsley dried oregano, salt
- 1/4 tsp EACH dried thyme pepper
- 1 cup heavy cream
GARNISHES (OPTIONAL)
- Oyster crackers
- Fresh parsley
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Instructions:
- Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups. Set aside.
- In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
- Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
- Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.
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Ingredients:
- 2-3 Lobster tails
- 2 tablespoons olive oil extra virgin
- 1/2 cup onion chopped
- 1 /4 cup celery , diced
- 2 teaspoons garlic minced
- 1 teaspoon Fresh thyme
- ½ cup dry white wine , replace with stock
- 2 teaspoons Worcestershire sauce
- 1 teaspoon creole seasoning
- 1/2 teaspoon paprika
- ½ – 1 teaspoon white pepper
- 1 tablespoon tomato paste
- 2-2 1/2 cups lobster stock (adjust to desired thickness)
- 1 cup heavy cream
- 2- 3 tablespoons butter
- 1/4 -1/2 teaspoon cayenne pepper (optional)
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Instructions:
- Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
- Once cool, remove lobster tails from the pot and reserve stock.
- Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
- You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.
- Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
- While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
- When ready strain the shells from the stock and reserve Lobster stock.
- Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
- Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
- Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
- Add cream and butter – let it melt , then remove from stove.
- Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
- Season with salt and cayenne pepper to taste, if desired.
- Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
- Top individual bisque with lobster and Serve immediately.
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Ingredients:
1 tablespoon olive oil
1 small onion, chopped
1 small green pepper, chopped
2 medium carrots, chopped
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup white wine or chicken broth
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon pepper
3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
1/2 pound uncooked medium shrimp, peeled and deveined
3 tablespoons minced fresh parsley
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Instructions:
- In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender.
- Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings.
- Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
- Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink.
- Discard bay leaf.
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Ingredients:
- ½ pound large shrimp
- 1/4 cup olive or canola oil
- 8 oz smoked sausage , replace with shrimp
- 1 medium onion chopped
- 1/4 cup celery , diced
- 1 small bell pepper , chopped
- 1-2 Teaspoons fresh thyme
- 2 teaspoons minced garlic
- 1 bay leaf
- 2 teaspoons creole seasoning or more
- 1/2 - 1 canned 14.oz stew tomatoes , replace with 2-3 tomatoes
- 2 cups or more broth/water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon bouillon powder , optional
- 1-2 green onions , chopped
- 2 tablespoons chopped parsley
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Instructions:
- Lightly season the shrimp with creole spice. Heat about 1 tablespoon oil over medium heat in a heavy bottomed Dutch.
- Sauté shrimp for about 1- 2 minutes .
- Then add sausage sauté until browned on both sides and remove. Set aside
- Add remaining oil followed by onions, celery, green pepper, thyme and garlic. Stir for about a 2-3 minutes. Then add bay leaf creole spice, followed by tomatoes, chicken broth, and Worcestershire sauce.
- Bring to a boil , simmer for 10-15 minutes. Add bouillon as needed or omit completely.
- Toss in shrimp, sausage and green onions adjust for salt and thickness. Cook for about 2-3 more minutes. Garnish with parsley. Serve over white rice or fettuccine.
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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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