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FISH MARKET
  • The Cards are Back!

                              opening day weekly specials



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  • March Madness Week

    march madness weekly specials

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  • Massive Seafood Sale Recipes

     

     

     

     

     

    Coconut Shrimp
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    Total Time
    35 min
    Total Time
    35 min
    Ingredients
    1. 1 1/2 cups sweetened shredded coconut
    2. 3/4 cups plain dried breadcrumbs
    3. 2 large egg whites
    4. 1 1/2 pounds medium shrimp, peeled and deveined (tail on)
    5. Coarse salt and ground pepper
    6. 4 cups vegetable oil
    7. Bottled sweet-and-sour sauce, for serving
    8. 1/2 cup plain yogurt
    9. 1 tablespoon freshly squeezed lime juice
    10. 1 teaspoon Dijon mustard
    11. 1/4 teaspoon curry powder
    12. Lime wedges, for serving (optional)
    Instructions
    1. In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet.
    2. Set aside. In another shallow bowl, lightly beat the egg whites.
    3. Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper.
    4. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
    5. In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer.
    6. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain.
    7. Return oil to 350 degrees.repeat with remaining shrimp.
    8. In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with shrimp, garnish with lime wedges, if desired.
    Adapted from Delish
    Adapted from Delish
    Straub's http://straubs.com/
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  • Massive Seafood Sale

     

     

     

     

     

    Salmon Chowder with Bacon
    Yields 9
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    Ingredients
    1. 2 (8-ounce) salmon fillets
    2. 1/2 teaspoon kosher salt
    3. 1/4 teaspoon freshly ground black pepper
    4. 1/4 cup butter
    5. 1 cup chopped onion
    6. 1/2 cup chopped celery
    7. 3 tablespoons all-purpose flour
    8. 3 cups chicken broth
    9. 1/2 teaspoon salt
    10. 1 pound red potatoes, cut into 1/2-inch pieces
    11. 1 (9-ounce) package frozen corn, thawed
    12. 2 cups half-and-half
    13. 6 thick-cut bacon slices, cooked and crumbled
    Instructions
    1. Sprinkle salmon with kosher salt and pepper.
    2. Place on a foil-lined baking sheet. Bake at 400° for 15 minutes or until desired degree of doneness.
    3. Flake fish into 1/2-inch pieces; set aside.
    4. Melt butter in a large Dutch oven over medium heat.
    5. Add onion and celery, and sauté 5 minutes or until tender.
    6. Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute.
    7. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
    8. Add potato, reduce heat, and simmer 20 minutes or until potato is tender.
    9. Stir in corn and half-and-half. Cook 6 minutes or until heated.
    10. Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
    Adapted from My Recipes
    Adapted from My Recipes
    Straub's http://straubs.com/
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2 hours ago @StraubsMarkets #BackToSchool means sandwiches made with great #DeliCheeses + #DeliMeats. A bunch are on sale this weekend so you can #BuildYourOwnSandwich!

6 hours ago @StraubsMarkets RT @VinVanDoughnut: Doughnuts, made from scratch, @straubsmarkets now! Like this Lemon Lavender http://t.co/OYRcm9ODWx

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