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Product Talk: Scottish Salmon


Scottish SalmonI have to admit that I have a little crush on the man who works at the seafood counter at my local Brookshire’s. He’s super friendly and has never, EVER been wrong about anything he’s recommended.

Recently, I went to the counter to order some salmon, my usual, and he recommended that I try the Scottish salmon they had on special that day. I decided to spend a little extra because he promised the flavor was even more melt-in-your-mouth and buttery than the variety I usually buy.

He was right, again.

Scottish salmon is Scotland’s No. 1 food export. They are raised on farms in the ocean to ensure high quality control. Their flesh is bright pink and firm, and they are an excellent source of omega-3 fatty acids.

At Brookshire’s, Scottish salmon is sold whole, or the nice man or lady behind the counter will fillet it for you (I always have them do this!). I usually grill my salmon, and today the nice man behind the counter suggested that I try making a “salmon salad” with any leftovers. I’ll probably listen. 



Shop the Sale: Cajun Catfish


Cajun CatfishAs summer winds down, there’s no reason not to capture the feeling of fishing, fun and fireflies with this Cajun-inspired catfish dish. It’s easy to make for a weeknight supper or feed to a crowd at a back-to-school bash.

Catfish comes in several different varieties and is found in all parts of the country, at all depths of bodies of water. Some catfish have a hard exterior: they are for eating. Other breeds of catfish have a mild white meat, which we like to catch, eat and enjoy!

Cajun Catfish

Ingredients:
2 Tbs yellow cornmeal
2 tsp Cajun seasoning or blackening seasoning
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp lemon pepper seasoning
2 (6 oz) catfish fillets
1/4 tsp paprika

Directions:
Preheat oven to 400° F. In a large resealable plastic bag, combine cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon pepper.

Add catfish and shake to coat. Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake 20-25 minutes or until fish flakes easily with a fork.

Nutritional Information: Calories: 265, Fat: 13 g (3 g Saturated Fat), Cholesterol: 80 mg, Sodium: 812 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 27 g.

View this recipe to print or add items to My Shopping List.



Dine In: Skinny Bang Bang Shrimp


Skinny Bang Bang ShrimpThere’s a Chinese food place near my house that has a drive-thru. It also has dinner specials. Furthermore, the food is irresistible. I love it.

I can’t control how their food is cooked, with fats and oils, so I try to recreate some of their specials at home to remove some of the temptation of driving through on a Friday night and plopping on the couch, laden with heavy sauces and too much rice.

This shrimp dish is a copy of one of theirs, removing much of the fat and replacing it with flavorful and healthier options like Greek yogurt.
You can make these on a grill or in the oven.

Skinny Bang Bang Shrimp

Ingredients:
1 lb shrimp (about 50 shrimp), cooked or uncooked, shelled and deveined
10 skewer sticks (optional)
3 Tbs plain Greek yogurt
3 Tbs chopped green onion, plus more for garnish
1 1/2 Tbs sweet chili sauce
1/2-3/4 Tbs sriracha sauce

Directions:
If you’re grilling on a grill, be sure to soak wood skewers for about 30 minutes in cold water so they won’t burn easily.

Combine yogurt, onion, sweet chili sauce and sriracha in a bowl and stir well. Set aside.

Place 5 shrimp on each skewer.

If shrimp are raw, grill on each side for 5-8 minutes, or until opaque and cooked through.

If shrimp are pre-cooked, place shrimp skewers on a baking sheet and bake at 350° F for 5-10 minutes, or grill for about 2 minutes on each side over high, direct heat.

Brush each hot skewer liberally with the sauce on both sides. Serve immediately.

Nutritional Information: Calories Per Serving: 156, Calories from Fat: 17, Fat: 2 g, Trans Fat: 0 g (0.6 g Saturated Fat), Cholesterol: 239 mg, Sodium: 367 mg, Potassium: 213 mg, Carbohydrates: 5 g, Sugar: 3 g, Protein: 27 g.

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Posted in: Dine In, Seafood


Healthy Living: Avocado Shrimp Cocktails


Avocado Shrimp Cocktails in a Jar

I had these shrimp appetizers at a party. They were served in small Mason jars and were cute as can be.

I make them for snacks at work, or as part of my lunch. They’re light on calories but high on protein and flavor. I can’t resist making them in Mason jars, either, but you can make it in a bowl and serve it as a side salad for dinner, too.

Avocado Shrimp Cocktails in a Jar

Ingredients:
1 lb medium cooked shrimp
1 pint cherry or grape tomatoes, halved
2 stalks celery, chopped
1 small red bell pepper, chopped
1 avocado, diced
1 Tbs capers
2 Tbs fresh basil
3 Tbs lemon juice
1 Tbs horseradish
1 1/2 Tbs ketchup
1 Tbs Worcestershire sauce
3 Tbs tomato juice
1 tsp dried oregano
salt and pepper, to taste
2 Tbs olive oil
1 cup baby romaine lettuce, very thinly sliced
6 croutons, for garnish (optional)

Directions:
Put first 7 ingredients into a large bowl and set aside. Whisk together the next 7 ingredients. Slowly add olive oil and continue to whisk until the olive oil is combined with the other ingredients. Taste and adjust seasonings. Pour dressing over the shrimp and vegetables; toss. Set aside.

Put a bit of the sliced romaine lettuce in the bottom of each of six 8-ounce Mason jars. Top each jar with the shrimp and vegetable mixture. Cover and refrigerate until ready to serve.

Nutritional Information: Calories Per Serving: 156, Calories from Fat: 74, Fat: 8 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 119 mg, Sodium: 254 mg, Potassium: 358 mg, Carbohydrates: 7 g, Fiber: 2 g, Sugar: 3 g, Protein: 14 g.

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Dine In: Crawfish Cornbread


Crawfish CornbreadSome Friday nights are just made for comfort food.

Last night was one of them.

One of my best friends has had a run of bad luck recently. He doesn’t love his new job. He and his girlfriend broke up. And, he was in a car accident yesterday. (He wasn’t hurt, thank goodness). So it’s not a stretch to say that he hasn’t been in the best of moods lately.

The car accident was the straw that broke the camel’s proverbial back. This called for comfort food, and I was happy to oblige because I think cooking is my love language. He loves anything Cajun and he really loves crawfish, but I wasn’t dumping pounds of mudbugs all over my kitchen table in the middle of a booming thunderstorm and tornado watch, so crawfish cornbread it was! It meets all my requirements for comfort food: warm, cheesy and casserole-like. He loved it, especially with the brownies I made for dessert.

I found frozen crawfish tails in the freezer section of Brookshire’s. Saved me a ton of work!

Crawfish Cornbread

Ingredients:
1 cup yellow cornmeal
1 tsp baking soda
1 tsp salt
2 eggs
1 onion, chopped
1 green bell pepper, chopped
1 (4 oz) jar diced pimentos, drained
1/3 cup vegetable oil 1 cup shredded cheddar cheese
1 (15 oz) can cream-style corn
1/3 cup chopped jalapeño peppers
1 lb peeled crawfish tails
1 pinch seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
1 pinch garlic powder, or to taste

Directions:
Preheat oven to 375° F, and grease a 9 x 13 baking dish.

Stir together cornmeal, baking soda and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, cheddar cheese, cream-style corn, jalapeño peppers, crawfish tails, seasoned salt, cayenne pepper and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.

Bake in the preheated oven until the cornbread is lightly golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.

Nutritional Information: Calories Per Serving: 209, Fat: 10.8 g, Cholesterol: 86 mg, Sodium: 534 mg, Carbohydrates: 18.6 g, Fiber: 1.5 g, Protein: 10.4 g.

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Posted in: Dine In, Seafood


Shop the Sale: Spicy Shrimp Noodle Soup


ShrimpWhenever I’m in doubt about a recipe, I try to convince someone else to make it first.

Brilliant, huh?

It worked this time. Not necessarily because I was in doubt but because a Facebook friend got all excited about this recipe after I posted it.

He said he’d add more lime and more red pepper.

I’ll take his word for it.

I love anything with shrimp, and this week Gulf Brown Shrimp is on sale at Brookshire’s.

Spicy Shrimp Noodle Soup

Ingredients:
3 cups unsalted beef stock
1 cup water
1 Tbsp minced garlic
1 Tbsp sambal oelek (ground fresh chile paste) or 1/2 tsp crushed red pepper
1 tsp fish sauce
1 tsp lower-sodium soy sauce
2 (3 inch) cinnamon sticks
1 (8 oz) bottle clam juice
1 oz dried shiitake mushroom caps, chopped
1 (1 inch) piece peeled fresh ginger
1 star anise
1 lb large shrimp, peeled and deveined
4 oz uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Directions: Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro and basil. Serve with lime wedges.

Nutritional Information: Calories Per Serving: 287, Fat: 2.1 g (0.4 g Saturated Fat, 0.3 g Monounsaturated Fat, 0.8 g Polyunsaturated Fat), Protein: 26.7 g, Carbohydrates: 40.3 g, Fiber: 4 g, Cholesterol: 174 mg, Iron: 11.1 mg, Sodium: 537 mg, Calcium: 96 mg.

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Dine In: Spicy Shrimp with Chiles


Spicy ShrimpSometimes keeping it simple on a Friday night is the best way to go, especially now that spring is springing and I’d rather spend time on the patio with my good friends and my kids than slaving away in the kitchen.  

I don’t mind slaving away in the kitchen, mind you, but some Friday nights I’m just worn out.

In my quest for all things spicy, I came across this recipe. It cooks up quickly and it’s figure-friendly.

I tested it out on a recent patio night and my friends loved it. I would have added more chilies, but then again, I like things hot!

With this recipe, it’s important to cook the shrimp in batches. If not, it almost steams and your result is a chewier shrimp. 

Spicy Shrimp with Chilies

Ingredients:
1 1/2 lb peeled and deveined medium shrimp
kosher salt and freshly ground black pepper
1 Tbsp extra virgin olive oil
3 to 4 dried chilies, roughly chopped
5 garlic cloves, crushed
juice of 1 lemon
3 Tbsp chopped fresh parsley

Directions:
Season the shrimp with salt and pepper to taste.

Heat a large nonstick skillet over medium heat. Add a 1/2 tablespoon of the oil to the pan and half of the chilies; cook 1 to 2 minutes. Increase the heat to medium-high; When hot, add half of the shrimp. Cook undisturbed for about 1 1/2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes. Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes. Turn the shrimp over, add the garlic and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lemon juice over the shrimp. Add the parsley and toss well.

Serves 6

Nutritional Information: Calories Per Serving: 147, Fat: 4 g, Carbohydrates: 3 g, Fiber: 0 g, Protein: 23 g, Sugar: 0 g, Sodium: 171 mg, Cholesterol: 172 mg.

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Posted in: Dine In, Seafood


Shop the Sale: Gulf Brown Shrimp


ShrimpI’m still not sure how I wasted so much of my life not loving seafood. 

Beyond the fish sticks we ate every Friday night during Lent, I never loved seafood of any kind. Actually, now that I think about it, it was probably because of those fish sticks that I didn’t like seafood. Sorry, Mom, I’m just speaking the truth.

Rest assured, I’ve spent the past few years trying to make up for lost time. I’ve eaten shrimp by the pound. I’ve decimated a dozen Maryland blue crabs in one sitting. I’ve embraced raw oysters. My boyfriend makes a sea bass that’s out of this world, and I cook salmon as often as it goes on sale at Brookshire’s.

I find myself cooking with shrimp most frequently, so I love that Gulf brown shrimp is on sale this week.  An old friend of mine, Pete, for whom fishing is more an obsession than just a hobby, always told me never to overcook fish. The same goes for shrimp. It can still be slightly pink when you stop cooking it, and it will pretty much finish itself even after you take it off the burner. If you overcook shrimp, it becomes tough and chewy.

Enjoy this pasta dish; the garlic brings out the flavor of the shrimp beautifully.

Shrimp and Garlic Pasta

Ingredients:
4 Tbsp extra virgin olive oil, more for finishing
3 large garlic cloves, very thinly sliced
8 oz medium Gulf brown shrimp, peeled and deveined or large shrimp, halved
1/2 tsp grated orange zest
kosher salt
freshly ground black pepper
1/2 cup dry white wine
1 (14.5 oz) can whole tomatoes, drained and roughly chopped
8 oz dried fettuccine or spaghetti
3 Tbsp chopped fresh flat-leaf parsley

Directions:
Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic. Cook gently, stirring occasionally, until the garlic is just fragrant and beginning to turn golden, about 2 to 4 minutes; don’t let it brown or crisp. Add the shrimp and zest; season with salt and pepper. Raise the heat to medium-high, and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side. They don’t need to be cooked through at this point. Add the wine and let it simmer for 1 minute. Stir in the tomatoes and cook until heated through. Set aside over very low heat if the pasta is not ready yet. Meanwhile, cook the pasta until just tender. Reserve 1/2 cup of the cooking water and drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet. Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce. Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra virgin olive oil.

Nutritional information: Calories Per Serving: 900, Calories from Fat: 290, Fat: 32 g (4 g Saturated Fat, 21 g, Monounsaturated Fat, 4 g Polyunsaturated Fat), Protein: 42 g, Carbohydrates: 108 g, Sodium: 1050 mg, Cholesterol: 170 mg, Fiber: 10 g.

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Shop the Sale: Garlicky Baked Shrimp


ShrimpI was beyond excited to see 36/40 Gulf Shrimp on sale this week at Brookshire’s.

I plan to stock my freezer.

Think Bubba in the movie, “Forrest Gump.”

Baked shrimp.

Boiled shrimp.

Grilled shrimp.

Shrimp scampi.

Shrimp kebabs.

And so on!

I love that movie and I love shrimp even more.

Most people might call pork the “other white meat,” but to me, it’s shrimp. It’s so versatile, quick and easy to cook, and so delicious.

Bubba was right.

Here’s one of my (many) current favorites. 

Garlicky Baked Shrimp

Ingredients:
1 lb raw shrimp, deveined and peeled
4 cloves garlic, minced
3 Tbsp white wine
salt and pepper
1/4 cup (4 Tbsp) melted butter
1/2 cup panko bread crumbs
2 Tbsp fresh Italian-leaf parsley, chopped
half of a lemon (optional)

Directions:
Preheat oven to 425° F.

In a bowl, combine the shrimp, garlic and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.

In another bowl, use a fork to mix melted butter, panko and parsley until well-combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Yield: 2-4 servings

Nutritional Information: Calories Per Serving: 312, Calories from Fat: 128, Fat: 14 g (8 g Saturated Fat), Cholesterol: 269 mg, Sodium: 459 mg, Carbohydrates: 15 g, Fiber: 1 g, Sugar: 1 g, Protein: 28 g



Dine in: Salmon Quinoa Bowls


Salmon BowlsI don’t know about you, but I’ve’ve decked the halls and fa-la-la-la-la’d enough.

I’m ready to put all those healthy eating New Year’s resolutions into action.

As we all know by now, sacrificing fat and calories doesn’t mean sacrificing flavor. This salmon dish is rich and flavorful but a lot better for you than cookie dough truffles or lasagna.

So, if you’re staying in tonight with your sweetie, take care of his or her heart in more ways than one with this delicious dish.

Salmon Quinoa Bowls

Ingredients:

For the salmon:
1 lb salmon fillet
1 tsp chili powder
1 tsp onion powder
1/2 tsp ground sage
1/2 tsp ground ginger
1/2 tsp salt

For the guacamole:
2 ripe avocados
1 lime, juiced
2 cloves garlic, minced
2 Tbsp red onion, chopped
1 Tbsp fresh cilantro, chopped (optional)

For the burrito bowls:
1 cup uncooked red quinoa
1 (14 oz) can garbanzo beans
hot sauce
6 flour tortillas

Directions:
Place your oven on the high broil setting. Put the salmon fillet in a casserole dish or on a baking sheet.

Sprinkle the seasonings onto the salmon fillet and gently pat into the flesh. Bake for 12 to 15 minutes, or until fish is cooked through.

While the fish is cooking, prepare the quinoa and heat up the garbanzo beans.

In a small bowl, mash together all of the ingredients for the guacamole.

Assemble burrito bowls by placing a flour tortilla into a bowl and pressing lightly. Then, build salad on top of the tortilla, compiling desired amount of quinoa, garbanzo beans, salmon and guacamole.

Serves 6

Nutritional Information: Calories Per Serving: 553, Calories from Fat: 143, Fat: 16 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 33 mg, Sodium: 260 mg, Carbohydrates: 72 g, Fiber: 17 g, Sugar: 10 g, Protein: 34 g

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Posted in: Dine In, Seafood


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Copyright © 2010-2014, Brookshire’s. All rights reserved.
The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

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