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Catch of the Week
Catch of the Week
Hello seafood lovers! The days are getting hotter, and that means your seafood is at a greater risk of spoiling in the backseat of your car! Next time you visit us at the market, be sure to ask for a Quality Seafood logo hot/cold bag. We'll pack your seafood on ice, and you can rest assured that your fish will be just as fresh when you throw it on the grill as it was when we filleted it for you.

~Carol Huntsberger,
Proprietor
Quality Seafood Market
(Photo courtesy of Rare Magazine)

Recipe of the Week
Grilled Shrimp with Fiery Lemongrass-Chile Sambal (recipe credit: Steven Raichlen) Serves 6.

Sambal Ingredients:
6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped
1 1/2 cups coarsely chopped shallots (about 8 ounces)
1/4 cup chopped peeled fresh ginger
3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 teaspoons (packed) golden brown sugar
2 teaspoons turmeric
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon paprika
1 bay leaf, crumbled
1/2 teaspoon freshly ground black pepper
2 tablespoons (or more) vegetable oil
1 cup water
Marinade Ingredients:
2 tablespoons fresh lime juice
3 tablespoons (or more) vegetable oil
3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact ***Ingredient Tip: Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.

For the Sambal: Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD Can be made 1 day ahead. Cover sambal and chill.

For the Marinade and Shrimp: Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick. If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes. Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
 
Weekly Restaurant Specials
Maryland Mondays - Enjoy Alaskan king crab legs boiled Maryland-style for only $18.99/lb while you tap your feet and swing your hips to the sounds of Aunt Ruby's Sweet Jazz Babies!

Taco Tuesdays - $2.00 Seafood tacos (shrimp, mahi mahi or catfish, grilled, blackened or fried) all served with our crunchy slaw and your choice of salsa and tortilla. Wash'em down with $2.00 domestic draft beers!

Surf n' Chirp Wednesdays - Lockhart quail filled with our homemade shrimp stuffing. Choose from oven-roasted or golden-fried. We also serve soft shell crabs - golden-fried or sautéed New Orleans BBQ-style. Choose from po-boys, dinners, or order a la carte. Enjoy with a refreshing glass of Texas wine while your relax to the cool sounds of Austin's own...The Calico Jazz Trio or The Robert Kraft Trio.

Cajun Thursdays - Beginning at 4:00 p.m., enjoy fresh boiled crawfish from Lake Charles, LA ($6.99/lb).

Lobsterfest Saturdays - Live Maine lobsters are flown in Saturday mornings and boiled to-order from 12 p.m. - 9 p.m. When in season, we also boil live Dungeness crabs flown fresh from the West Coast. Lobsters are $19.99 each and Dungeness crabs are just $15.99/lb.



Retail Specials
6/2/11 - 6/8/11
* Mahi Mahi Fillet - $14.99/lb.
* U-10 Colassal Shrimp - $16.99/lb.
* Whole Lane Snapper - $6.99/lb.



Chef Prepared Special
Red Chili Rubbed Salmon w/ Maple Honey Glaze - $14.99/lb.

Featured Wine
 J. Lohr 2009 Cabernet Sauvignon - $12.99

Thought for the Week
"Our fears are more numerous than our dangers, and we suffer more in our imagination than in reality." ~ Seneca

  School of Fish Blog Post

Fishmongress Sarah Harper responds to Helen York's article, "In Defense of Tilapia" (published in the Atlantic online), addressing some of the oft-cited stereotypes of tilapia.

We're Hiring!
We're looking for a Retail Market team member with fish cutting experience willing to work mornings. If you'd like to submit an application, please call 512.452.3820.

Live Crawfish

Enjoy  live crawfish boiled in house for $6.99/lb. every Thurs. from 4 - 9 p.m. in the restaurant. To reserve live crawfish from our retail market, call 512.454.5828 by Wed. at 8 p.m. for Fri./Sat. pick up. The current retail price is $3.75/lb., and the minimum purchase is one sack (approximately 30 lb.).

Don't Weight, Lose It!

Are you struggling with weight loss? Tired of diets that limit you to bland foods? Live Oak Pharmacy is pleased to partner with Quality Seafood Market and Innate Beauty to offer the hCG diet. While on the diet you can enjoy a variety of fish and shellfish, and when you sign up at Live Oak Pharmacy, you'll receive a $5.00 gift card to Quality Seafood Market! Have questions about healthy weight loss? Call Live Oak Pharmacy today at 512-476-8979 or visit them online.

Hours
Monday - Saturday
Retail: 8:00 a.m. - 8:00 p.m.
Restaurant: 10:30 a.m. - 9:00 p.m.

Contact
Quality Seafood Market
5621 Airport Blvd
Austin, TX 78751
Wholesale: 512-452-3820
Retail/Restaurant: 512-454-5828
Fax: 512-452-3702
qualityseafoodmarket.com

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5621 Airport Blvd
Austin, TX 78751

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