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Shop the Sale: Bacon Wrapped BBQ Shrimp


Bacon Wrapped BBQ Shrimp

Prep Time: 25 min
Cook Time: 20 min
Serves: 4

Everything’s better with bacon – even shrimp! And the best part? Our Bacon Wrapped BBQ Shrimp is not even bad for your waistline at under 100 calories per serving. Make it as an appetizer for your next cookout or pair it with a fresh, healthy salad for a delicious main, just make it soon so you can to take advantage of Brookshire’s Bacon on sale this week!

Ingredients
16 large shrimp, peeled and deveined
8 slices bacon, halfway cooked and sliced in half lengthwise
Barbecue seasoning, to taste

Instructions
Preheat oven to 450° F. Line baking sheet with extra heavy-duty foil, and place baking rack in pan. Wrap each shrimp with 1/2 slice of bacon, securing with a toothpick. Place shrimp on rack, and sprinkle heavily with barbecue seasoning. Turn and sprinkle second side. Let shrimp sit for 15 minutes. Cook for 10 to 15 minutes. Check often as they may burn easily. Serve hot.

Calories per Serving: 95, Fat: 6 g (2 g Saturated Fat), Cholesterol: 60 mg, Sodium: 347 mg, Carbohydrates: 1 g, Fiber: 0 g, Protein: 10 g.

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Chef Tips

Calling All Bacon Lovers
Bacon lovers rejoice! There are many more ways to wrap bacon around some of your other favorite foods. The next time you need a bacon fix, try wrapping some around one of these: chicken thighs, mushrooms, asparagus, egg cups, avocado slices, peppers, olives – and this is just for starters. The list is practically endless…although not the healthiest, so try to stick to veggies or lean meat for your bacon wrapping adventures.

DIY BBQ Seasoning
From Kansas City and Memphis to Texas rubs and beyond, there are lots of different BBQ seasonings. You probably have at least one sitting in your kitchen right now, and you probably bought it premade. While we’re all for stocking up on your favorite BBQ brands, there’s also a DIY option for making your own signature rub.

All BBQ seasoning recipes are made up of 4 basic ingredients: sugar, salt, pepper and spices. What specific ingredients you choose depends on the style you want to create – or what you have in your cupboard. There are many recipes options ranging from just a handful of different herbs and spices to the very complex, but you can choose how complicated – or simple – you want to go by following these four easy steps:

  1. Choose your sugar: brown or white. Both add different flavor to your rub, and burn at different temperatures.
  2. Pick the right salt ratio. Pork rubs generally have a lower salt to sugar ratio while beef and wild game benefit from a little more salt than sugar. There’s not a lot of difference when it comes to the salt you choose, although personal preference may dictate between table salt, sea salt, kosher salt or even celery salt.
  3. Whether you go with a single pepper or a mix, just make sure you don’t go too heavy. It’s easier to add more later on rather than overdoing it in the beginning. Popular choices include white, black, cayenne and smoked chile powders like chipotle.
  4. This is the part where you can get as creative as you want: spices. Most BBQ rubs contain a base of chili powder and paprika, with additional spices and herbs layered on. These can be anything from garlic, mustard and onion powder, cumin, coriander or ginger, along with parsley, oregano, thyme, or really any herb you like.

 



Shop the Sale: Grilled Shrimp with Romesco Sauce


Prep Time: 1 hour
Cook Time: 30 mins
Serves: 4

Indulge in a taste of Spain with our Grilled Shrimp and made-from-scratch Romesco Sauce, a roasted red pepper and almond sauce originating from the Catalonia region. It might seem like a lot of work, but trust us, it’s worth the effort! Pro tip: skewer your shrimp before grilling. This makes flipping and quickly removing shrimp from the heat much easier. Another pro tip is to take advantage of Wild Caught Gulf Shrimp on sale this week at Brookshire’s!

Ingredients
2 slices crunchy rustic-style bread, cut into 1/2-inch cubes (about 2 1/2 cups)
1/2 cup red wine vinegar
3/4 cup almonds
1 lb ripe tomatoes, coarsely chopped
1 Tbs paprika
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
8 oz canned roasted red peppers
3/4 cup olive oil
16 large shrimp, peeled and deveined (about 1 lb)

Instructions
Preheat oven to 350° F. In a bowl, soak bread cubes in vinegar for 20 minutes. Toast almonds for 10 to 15 minutes, watching closely. (Don’t burn.) Let almonds cool completely. Grind them in food processor until finely ground but not oily. (Do not over process.)

Add vinegar-soaked bread, tomatoes, paprika, salt, pepper and red peppers to processor. Grind together briefly until evenly pureed. With motor running, add olive oil in thin stream. Mix quickly until all ingredients are just incorporated.

To grill shrimp, brush with olive oil. Sprinkle with coarse salt and freshly cracked pepper. Once cooked, serve hot with Romesco Sauce.

Calories Per Serving: 560, Fat: 48 g (6 g Saturated Fat), Cholesterol: 46 mg, Sodium: 602 mg, Carbohydrates: 23 g, Fiber: 6 g, Protein: 12 g.

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

Chef Tips

Select the Best Shrimp
When it comes to fresh shrimp, there are two types: fresh and never-frozen. Unless you live in a shrimping area, it’s unlikely you’ll see never-frozen shrimp. Most shrimp is sold either frozen or previously frozen, as this is the only way to keep it fresh until it gets to you. You will be able to tell if fresh shrimp hasn’t been frozen from its somewhat translucent appearance versus previously frozen shrimp which looks more opaque. The most important thing with fresh shrimp is to look for firmness and a mild scent. If it smells like ammonia at all, then it’s definitely not fresh. The second is to avoid shrimp that are slimy or have black spots. When it comes to buying frozen shrimp, make sure it’s individually quick-frozen and wild caught for the best flavor.

Perfectly Grilled Shrimp Every Time
The first secret to perfectly grilled shrimp is skewering. It keeps them from falling through the grill and makes shrimp easier to handle. Use metal or pre-soaked wooden skewers. You can marinate your shrimp or simply brush with oil prior to grilling, which needs to be done hot and quick. Preheat the grill to medium-hot and cook for just 2-3 minutes per side. You can tell that it’s time to flip when the flesh is beginning to turn pink. Whatever you do, do not overcook! Overdone shrimp is rubbery and has no flavor.



Shop the Sale: Grilled Shrimp with Mango BBQ Sauce


Grilled Shrimp with Mango BBQ SaucePrep Time: 20 mins
Cook Time: 10 mins
Serves: 2

Our Grilled Shrimp with Mango BBQ Sauce is the ultimate summertime meal. Fresh, perfectly grilled Gulf Shrimp topped with a tangy, fruity mango sauce, it pairs perfectly with a healthy salad and a cold glass of white wine. And with Gulf Shrimp on sale all this week, you can go ahead and throw another shrimp on the barbie any night of the week!

Ingredients:
1 to 2 mangos, peeled, pitted and coarsely chopped (9 to 10 oz skinned, seedless mango)
1/2 large shallot, peeled and coarsely chopped
2 Tbs fresh lime juice
1/2 tsp honey
Salt, to taste
1 lb large shrimp, peeled and deveined
Freshly ground black pepper, to taste
2 bamboo or metal skewers

Instructions:
Place mango and shallot in food processor or blender to puree. Add lime juice and honey. Season to taste with salt. Preheat grill to medium-high.

Place shrimp in medium bowl. Mix shrimp with 2 tablespoons mango sauce. Season with salt and pepper to taste. Thread shrimp onto skewers. (If using wood skewers, soak in water for 1 hour before using.)

Grill shrimp skewers until shrimp are just cooked through, about 2 to 3 minutes per side. Serve shrimp with remaining mango sauce.

Calories Per Serving: 300, Fat: 1 g (0 g Saturated Fat), Cholesterol: 324 mg, Sodium: 364 mg, Carbohydrates: 34 g, Fiber: 3 g, Protein: 44 g

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Chef Tips

Pick the Best Mango
You might be tempted to choose your mangoes based on color – after all, mangoes that have vibrant orange hue must be ripe, right? Wrong. While color can be a sign of ripeness, it’s not the best indicator. The two things you want to look for are texture and fragrance. Ripe mangoes give slightly when gently squeezed, similar to ripe peaches or avocado, and they have a strong, sweet smell. It will be especially fragrant near the stem, so give it the old sniff test. It should have a very fruity, sweet smell.

The Skinny on Shrimp
Many of us think of shrimp as an indulgence – something that should only be eaten on special occasions – but the truth is, there’s nothing to feel guilty about when it comes to shrimp. Here’s why:

  • They’re high in protein. Three ounces of shrimp provides 20 grams of protein with very little fat.
  • Shrimp are nutrient-rich, packed with selenium, vitamin B12, phosphorus, copper, choline, and iodine.
  • They’re low in calories. For roughly 85-100 calories, you can enjoy 3 ounces of shrimp (about a dozen). Yay for shrimp!


Product Talk: Nouveau Tuna Wrap


Nouveau Tuna WrapAdmittedly, I am a total creature of habit. I could wear the same style jeans and T-shirt practically every day, drink coffee out of the same mug, and write with the same pen (I’m looking at you, Pilot G2®!) I tend to be particular about what it is I’m using. Once I find my favorite, it becomes hard to use anything else, so I buy several. Some might call it a rut, but I disagree. After all, aren’t the most successful people in the world prone to wearing the same outfit every day, or eating the same meals?

For me, this flatbread wrap falls into that category. It’s a meal that I could eat again and again, without ever getting bored of it. Tuna joins forces with flatbread in my ultimate go-to lunch wrap, inspired by the pans bagnats of southern France. This portable salad wrap nixes the mayo and lightens way, way up for the perfect lunch or post-workout dinner. All I need to do when I get home from that yoga class is blanch some asparagus, crack and peel a hard-boiled egg, then voilà! Dinner is served. Sometimes I cook enough asparagus for several days worth of flatbread wraps, if I’m on my game.

The beauty of this little wrap, and so many other recipes here, is its versatility. Are you all out of tomatoes but have some roasted red peppers? Add ‘em. Asparagus season is over? Try the green beans that look so good at the store instead, and steam them until tender. Hate capers? Use a couple olives or cornichons in their place. Tuna goes well with almost everything savory, and this flatbread wrap proves it. You may just want to have one every day, like me. Who could blame you? At only six Weight Watchers® SmartPoints™ value per serving, it’s a winner!



Shop the Sale: Pad Thai Bowl


Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2

Skip the restaurant and make your Thai takeout favorite at home in under 30 minutes. This sweet and spicy noodle dish is surprisingly quick and easy to prepare, making it a fantastic choice for weeknight dinners. Whip it up in a single skillet, grab a glass of Riesling, and you’ve got a gourmet Pad Thai meal at home. Check out our Chef Tips section below for low-carb substitutions and more Asian shrimp meal ideas.

Ingredients
4 oz packaged rice noodles
1 1/2 Tbs fish sauce
1 1/2 Tbs sugar
2 Tbs water
1 Tbs rice vinegar
1/2 tsp chili powder or more, to taste
2 Tbs canola oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4 to 6 oz bean sprouts
1 green onion, cut into 2-inch lengths
Thai basil or sweet basil leaves
2 Tbs crushed peanuts
Lime wedges

Instructions
Follow package directions to boil dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse boiled noodles with cold running water. Set aside. Mix fish sauce, sugar, water, rice vinegar and chili powder in small bowl until well-combined and sugar has completely dissolved. Set aside.

Heat a skillet on highest heat setting; add oil. As soon as oil is heated, add garlic to skillet, and start stirring until you smell the aroma of the garlic. Don’t burn. Add shrimp and tofu pieces to skillet and continue stirring. As soon as shrimp changes color, add noodles to skillet; stir continuously, about 30 seconds. Use spatula to push noodles to one side of skillet, and crack egg into empty side of skillet. Use spatula to break egg yolk and blend with egg white. Let cook for about 30 seconds. Combine egg and noodles; add sauce. Stir to combine well with noodles.

Add bean sprouts, chive and basil; continue stirring. As soon as bean sprouts are cooked, stir in crushed peanuts. Turn off heat. Serve dish immediately with lime wedges.

Calories Per Serving: 563, Fat: 31 g (4 g Saturated Fat), Cholesterol: 93 mg, Sodium: 1471 mg, Carbohydrates: 39 g, Fiber: 5 g, Protein: 31 g.

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Chef Tips

No Noodles? No Worries!
For those watching their carb count, you can still enjoy Pad Thai with our low-carb substitutions. Try Shirataki noodles made from Japanese yam starch or make your own veggie noodles from zucchini, sweet potato or spaghetti squash.

Shrimply The Best
Although Pad Thai is hard to beat, there are a lot of Asian-style shrimp dishes to satisfy your taste buds. There’s Garlic Shrimp, Shrimp and Broccoli Stir Fry, Shrimp Fried Rice, Coconut Shrimp and Bang Bang Shrimp Pasta, although we’re in danger of sounding like Bubba from the movie Forrest Gump if we try to list them all here. But with shrimp in season – and Peeled and Deveined Gulf Shrimp on sale all week – make the most of it while you can!



Product Talk: Fresh Crawfish


Fresh CrawfishEach spring, crawfish come into season in the South, and there’s only one place to get the freshest crawfish without having to catch it yourself: Brookshire’s.

The friendly fish monger behind the seafood counter will take your order. I recommend ordering your crawfish at least three days in advance of when you need it (preferably about a week), so Brookshire’s can make sure to have your order in the store when you need it.

You probably want to order 3 to 4 pounds of crawfish per person, maybe a little less for a child and maybe a bit more for your crawfish-loving friends.

Bring a cooler large enough to carry the crawfish when you pick it up from the store. It’ll likely come in a netted bag, and you want to keep it on ice until you’re ready to clean it and cook it. You should plan to cook it on the same day you pick it up from the store.
Be sure to clean your crawfish first by submerging them in a large, clean sink. Any crawfish whose tails are straight should be discarded (they are dead). Any crawfish that are obviously dead also need to be discarded. You might need to change the water in the sink more than once, until the water stays clear. Cook the crawfish immediately.



Shop the Sale: Shrimp Fajita Bowls


Shrimp Fajita BowlsI just got back from a long weekend visiting my sister in Southern California. You know, home of all things healthy and homegrown.

It was amazing.

We ran to the grocery store on the first night there to get some supplies for dinner, and it was like a rainbow had exploded in the store with all the beautiful, fresh fruits and vegetables, much like I feel when I walk into the produce section at Brookshire’s.

We decided to make Shrimp Fajita Bowls because then everyone (the six in her family plus me and our other sister) could mix and match what we wanted to put in our bowl, but everyone would still be happy.

Shrimp Fajita Bowls

Ingredients:
1 lb Gulf shrimp, peeled and deveined with tails removed
2 Tbs extra virgin olive oil, divided
1 cup long-grain rice
2 cups sugar snap peas
2 cups carrots, shredded
1 cup cabbage, shredded
2 cups assorted bell peppers, julienned
1 white onion, thinly sliced
1/4 cup purple onion, thinly sliced
1 pint button mushrooms, cleaned and sliced
2 Tbs garlic, minced
1 tsp cumin
1 avocado, diced
prepared salsa

Directions:
Cook rice according to package directions. Set aside.

Add olive oil to a large skillet, and heat over medium heat until fragrant and shimmering.

Sauté shrimp until they are pink through, about 5 minutes. Remove from skillet and set aside. Add remaining olive oil, snap peas, carrots, cabbage, bell peppers, onions, mushrooms, garlic and cumin. Sauté until onions and peppers have softened, about 5 minutes. Add shrimp back into pan and heat through.

Scoop rice into bowls. Top with shrimp and vegetable mixture, and add salsa and avocado, if desired.

If you have more selective eaters, sauté ingredients separately and serve “salad bar” style.

Serves 4

Nutritional Information: Calories Per Serving: 529, Calories from Fat: 152, Fat: 17 g (3 g Saturated Fat), Cholesterol: 239 mg, Sodium: 331 mg, Carbohydrates: 61 g, Fiber: 8 g, Sugar: 10 g, Protein: 34 g.

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



Shop the Sale: Mardi Gras Shrimp and Grits


Mardi Gras Shrimp and GritsMardi Gras is right around the corner, and there’s no better way to celebrate than with a meal that lets the good times roll. I love this time of year because not only is it festive, but seafood is back in season, too.

This dish reminds me of spending a few years living in New Orleans as a child. I remember going to the family-friendly Mardi Gras parades with my parents, brothers and sisters. My dad built a “viewing tower” for us, which was essentially a wooden bench screwed into the top of a wooden step ladder. I can’t, for the life of me, figure out how they thought that was safe, but at least we were contained and not being trampled by crowds. We’d wave our arms in the air and scream, “Throw me something, mister,” and we’d be pelted with colorful beads, gold coins, plastic trinkets, logo cups and whatever other treasures the crewes were throwing.

I remember it being an exciting, loud time! Now, I just prefer the food to the crowds and chaos.

Mardi Gras Shrimp and Grits

Ingredients:
SHRIMP:
1 lb 26/30 Gulf shrimp, peeled and deveined
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup purple onion
1 Tbs lemon juice
2 cloves garlic, crushed
Tony Chachere’s Creole Seasoning, to taste
1 cup heavy cream
1 cup whole milk
2 Tbs butter
1 Tbs flour

GRITS:
2 cups water
1/2 cup instant grits
1 Tbs butter
1 tsp salt
1 tsp black pepper
1/4 cup cheddar cheese, grated

Directions:
Bring water for grits to a boil over medium-high heat. Add salt, pepper and butter. Stir instant grits. Reduce heat to low, stirring and cooking until most of the liquid is absorbed and it’s your preferred consistency. Stir in cheese; set grits aside.

In a cast-iron skillet over medium heat, warm butter until melted. Add the flour; whisk until a roux has formed. Add peppers and onions; cook for about 5 minutes. Add the cream, and stir until the mixture is blended and creamy. Add the milk and then the lemon juice; whisk to combine well.

Add shrimp, garlic and Tony Chachere’s. Cook, stirring often, for 5 minutes until shrimp is pink and tender. Serve over grits, adding more cheese if necessary.

Serves 4

Nutritional Information: Calories Per Serving: 373, Calories from Fat: 166, Fat: 19 g (11 g Saturated Fat), Cholesterol: 287 mg, Sodium: 1131 mg, Carbohydrates: 20 g, Fiber: 1 g, Sugar: 6 g, Protein: 32 g.

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Shop the Sale: Bacon and Shrimp Chowder


Bacon and Shrimp ChowderI went out to lunch with my best friend last week, and seeing that it was a rare, bitterly cold day in Texas, we wanted soup.

Being our usual, indecisive selves, we hemmed and hawed over the menu choices until our wonderful waiter brought us both a tasting cup of each of the soups to help us make up our mind. She went for a crab bisque, and I went for the seafood chowder, which was enhanced with a lovely infusion of bacon that really added a depth of flavor.

John Morrell Bacon is on sale this week at Brookshire’s, and you certainly don’t have to wait for a bitterly cold day to enjoy this hearty soup.

Bacon and Shrimp Chowder

Ingredients:
8 oz John Morrell Bacon, chopped
1 onion, diced
2 Tbs all purpose flour
3 cups low-sodium chicken stock
2 cups half-and-half
1 russet potato, peeled and chopped into 1/2-inch cubes
1/4 cup chopped scallions, divided
2 tsp kosher salt
2 tsp black pepper
2 Tbs hot sauce
1 lb medium or large shrimp, peeled, deveined and roughly chopped

Directions:
In a large stockpot, cook bacon until brown and crisp. Transfer bacon to a plate.

Add onion to the bacon grease, and cook until soft and translucent, about 5 minutes. Add flour and whisk to make a roux, about 1 minute.

Stir in chicken stock, half-and-half, potatoes, half of scallions, salt, pepper and hot sauce. Simmer on medium until potatoes are tender, about 10 minutes

Remove half of mixture to food processor, and pulse until blended. Add back to stockpot. Add in shrimp, and simmer until shrimp is cooked through and pink, about 2 to 3 minutes. Stir in half of the bacon. Serve immediately, topped with the remaining bacon and scallions.

Serves 4

Nutritional Information: Calories Per Serving: 535, Calories from Fat: 344, Fat: 38 g (16 g Saturated Fat), Cholesterol: 107 mg, Sodium: 3290 mg, Carbohydrates: 21 g, Fiber: 2 g, Sugar: 3 g, Protein: 27 g.

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



Dine In: Baked Parmesan-Garlic Salmon


Baked Parmesan-Garlic SalmonI love finding new ways to eat salmon. I mean, it’s hard to beat my favorite salmon recipe, which is grilling it with dill, salt, pepper and a sprinkle of lemon juice. However, this method might be a tie for favorite.

It reminds me of being at the beach, and we all know that anything beach-related is good, even though we just celebrated the first day of fall.

The butter in this recipe keeps the fish moist, and the garlic and parmesan add a rich flavor. As always, you do NOT want to overcook the fish, so stay on the lower side of the cooking times. You can always put it back in the oven if you need to.

Date night will be a breeze with this simple recipe. Some roasted asparagus and a salad would be a great accompaniment.

Baked Parmesan-Garlic Salmon

Ingredients:
1 1/2 lbs salmon
3 Tbs butter
1 Tbs lemon juice
3 cloves garlic, minced
2 Tbs parmesan cheese, grated
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Tbs fresh parsley, chopped

Directions:
Preheat oven to 375° F. While the oven is heating, cut a piece of aluminum foil long enough to wrap around the salmon and form a packet.

Melt the butter. Add lemon juice, garlic, parmesan cheese, Italian seasoning, salt and pepper.

Place the salmon skin-side down on the foil, and brush liberally with butter mixture. Top with fresh parsley. Fold the foil around salmon, sealing well.

Bake for 13 to 15 minutes. Vent the top of the foil, and broil for 2 to 3 minutes. Remove from the oven. Plate the salmon, and sprinkle with additional fresh parsley or parmesan, if desired. Serve immediately.

Nutritional Information: Calories Per Serving: 308, Fat: 19 g (7 g Saturated Fat), Cholesterol: 98 mg, Sodium: 429 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 33 g.

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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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