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Shop the Sale: Garlicky Baked Shrimp


Garlicky Baked 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
Yield: 2-4 servings

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.

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 Quinoa 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
Serves 6

Ingredients:

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

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

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.

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

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

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Posted in: Dine In, Seafood


Shop the Sale: Unfried Catfish with Lemon Cream


A few years ago, my son was invited to a friend’s birthday party. They were in preschool at the time, and when the invitation arrived, it was in the shape of a large fish. I thought it was going to be a fishing party.

Nope.

The party was a catfish fry for a 5-year-old. It turns out that fried catfish was the birthday boy’s very favorite meal, so he patterned his party after his favorite fish.

 In all honesty, my son liked the bounce house and birthday cake better than he did the catfish, but the adults, on the other hand, were gathered around the deep fryer to grab a golden nugget of catfish as soon as it cooled down enough to eat.

This recipe doesn’t require a deep fryer, and catfish fillets are on sale at Brookshire’s this week.

Enjoy!

Spicy “Fried” Catfish with Lemon Cream
Serves 6
 
Ingredients

Fish:

6 (6 oz) catfish fillets
1/2 tsp salt, divided
1/4 tsp black pepper
1 1/2 cups panko bread crumbs
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
1/4 tsp ground red pepper
4 egg whites
Vegetable cooking spray

Lemon Cream:
1 (8 oz) ctn light sour cream
1 Tbsp chopped fresh parsley
1/2 tsp grated lemon rind
2 Tbsp fresh lemon juice
1/4 tsp salt
Directions:
Stir together all Lemon Cream ingredients until blended. Cover mixture and chill until ready to serve.

Sprinkle catfish evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Combine bread crumbs, parmesan, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon ground red pepper in a shallow bowl.

Whisk egg whites in a shallow bowl until frothy. Dip fillets in egg whites and dredge in bread crumb mixture.

Arrange fillets on a wire rack coated with cooking spray in an aluminum foil-lined 15 x 10 jellyroll pan. (Do not overlap fillets.) Lightly coat fillets evenly on both sides with cooking spray.

Bake at 375° F for 25 to 30 minutes, or until fish is golden brown. Serve with Lemon Cream. Garnish, if desired.

Nutritional Information: Calories Per Serving: 337, Fat: 10 g (4 g Saturated Fat), Protein: 35 g, Carbohydrates: 25 g, Fiber: 1 g, Cholesterol: 118 mg, Iron: 1 mg, Sodium: 480 mg, Calcium: 93 mg



Dine In: Grilled Shrimp Kebabs


Shrimp Kebabs I met my friend Kelly when I lived in Beaumont, Texas. We both taught preschool at the same school, and our boys, approximately the same ages, became fast friends. Kelly and her family were the fun party family to hang out with for Cajun summer cookouts and other fun times!

For fun on a Friday night, stay home and make Kelly’s shrimp kebabs. Nothing could be easier!

Shrimp Kebabs 

1 lb shrimp, peeled and deveined
2 bell peppers in all colors, cut into large chunks
1 fresh pineapple, cut into 2-inch segments
4 poblano peppers, cut into eighths
Juice from one lemon

Divide shrimp and vegetables between 8 kebab skewers. Drizzle with fresh lemon juice. Grill over medium-high heat until shrimp is cooked through. Serve immediately.

Nutritional Information: Calories Per Serving: 191, Calories from Fat: 20, Fat: 2 g (1 g Saturated Fat), Cholesterol: 239 mg, Sodium: 283 mg, Carbohydrates: 15 g, Fiber: 3 g, Sugar: 9 g, Protein: 28 g

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Posted in: Dine In, Seafood


Shop the Sale: Haas Avacados


I’m a little obsessed with avocados. Some “experts” will tell you the sweet potato is a “perfect” food, but I’d put avocados right up there with them.

Buttery, velvety, mild and nutritious, the Hass avocado, with its green-to-black bumpy skin and luscious flesh, was cultivated and patented by Rudolph Hass in 1935. Hass avocados are known as the “year-round avocado” because of their seasonal availability and are grown in many places in the United States, making them readily available in your local Brookshire’s.

Avocados have more potassium than a banana, are low in calories and are chock full of “good” fats, not to mention they’re good for more than guacamole. Try this recipe today, while avocados are on sale at Brookshire’s.

Shrimp Stuffed Avocados 

Ingredients:

Citrus Dressing
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 tsp grated lime zest
1/2 tsp fresh ground black pepper
1/2 tsp sea salt
1 tsp sugar

Salad
1 cup frozen precooked baby shrimp (about 6 oz)
3 Tbsp chopped mint (more for garnish)
1/4 cup chopped cilantro (more for garnish)
2 oz queso fresco or mild feta, crumbled (more for garnish)
1/2 cup diced English cucumber, peeled and seeded
1/2 cup seeded and diced tomato
2 avocados, ripe yet firm
4 cups shredded romaine lettuce

Directions:
To make the dressing, whisk together orange juice, lime juice, zest, pepper, salt and sugar in a small bowl. Set aside.

To make the salad, thaw shrimp and drain off any excess liquid. In a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomatoes. Split avocados and discard pits.

With a table knife, gently score flesh of avocado without splitting the shell. Scoop out avocado and add to shrimp salad, reserving avocado shells. Pour half of the dressing over the salad and gently toss to coat. In another bowl, toss romaine with remaining dressing. To serve, divide lettuce among plates. Set avocado shells on greens and fill with shrimp salad. Garnish with additional cheese, mint and cilantro leaves, and serve.

Nutritional Information: Calories Per Serving: 220, Fat: 13 g (2.5 g Saturated Fat), Cholesterol: 14 mg, Sodium: 430 mg, Carbohydrates: 16 g, Fiber 8 g, Sugar: 4 g, Protein: 14 g.



Shop The Sale: Hothouse Bell Peppers


When I say the word “pepper,” my kids cringe.

“I don’t want that stuff. That tastes spicy on my mouth,” my younger son wails.

Clearly, he has not developed his footing for peppers yet.

But hothouse bell peppers don’t have a spice to them. Instead, the sweet red, yellow and orange varieties complement the more savory, earthy, green versions.

Either way, they’re delicious as a topping for fish – the delicate flavors complement each other perfectly.

Hothouse Sweet Bell Peppers with Red Snapper
Serves 6

Ingredients:
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
2 tsp Hungarian paprika
Black pepper, to taste
2 Tbs vegetable oil
2 lbs red snapper, cut into 1/4-inch fillets
1 hothouse sweet red pepper, cut peppers into 1/4-inch strips
1 hothouse sweet yellow pepper, cut peppers into 1/4-inch strips
1 hothouse sweet orange pepper, cut peppers into 1/4-inch strips
1/2 cup parsley, chopped
5 garlic cloves, peeled
1/4 cup water

Directions:
Blend all spices together, add oil and mix well.

Roll snapper fillets in mixture and place in a nonstick skillet.

Roll bell peppers in the remaining mixture and arrange over snapper and sprinkle parsley on top.

Add garlic cloves and water.

Refrigerate until ready to serve.

Simmer, covered for approximately 10 minutes until liquid is evaporated and snapper is opaque and firm to touch. Don’t overcook.

Nutritional Information: Calories per Serving: 252, Calories from Fat: 65, Cholesterol: 71 mg, Sodium: 101 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugars: 2 g, Protein: 41 g



Product Talk: Salmon


I was in Brookshire’s yesterday doing my weekly grocery shopping. I plan out my meals in advance, write my list according to the layout of the store, and stick pretty closely to what I’ve written down. I don’t often make impulse purchases.

Except for yesterday.

Simple Grilled SalmonWild salmon was on sale in the seafood department. I had a near Pavlovian response: mouth watering, mental images of my dinner that evening, hungry grumbles in my stomach.

I tossed the list out the window for that night’s meal and promptly ordered a pound of that beautifully pink, silvery fish.  Brookshire’s offers a variety of salmon, from wild to farmed, fresh to frozen. I have tried them all and loved what I could do with each different type.

I didn’t want to mask the rich flavor or buttery texture of the fresh, wild salmon by overdoing it, so I decided to simply dress and grill it. Remember it’s always better to UNDERCOOK the salmon just a little than to overcook it and end up with a tough and rubbery fillet.

Simple Grilled Salmon
Serves 4

Ingredients:
2 lbs wild salmon fillet, skin on
2 Tbs olive oil
2 Tbs dried dill
Salt and pepper, to taste
1 lemon, sliced

Directions:
Prepare a grill to high heat. If using charcoal, bank your coals so that you can cook on one side over the flame and the other side of the grill using indirect heat.

Rub salmon generously on both sides with olive oil. Use more if necessary because you don’t want it to stick to the grill. Sprinkle with salt, pepper and dill; press lightly into the flesh of the fish.

Place fish, non-skin side down, on the grill. Cover and cook for about 2 minutes or until char marks appear on the fish and the first layer is opaque (cooked through).

If using a gas grill, reduce heat to medium. If using charcoal, move fish to indirect heat and flip, skin side down. Continue to cook for about 5 to 9 minutes, depending on thickness of fish and temperature of grill. Fish is ready when it’s still slightly pink in the center and flakes easily with a fork.

Nutritional Information: Calories per Serving: 527, Calories from Fat: 315, Fat: 35 g, Cholesterol: 143 mg, Sodium: 138 mg, Carbohydrates: 0g, Protein: 50 g

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



Dine In: Garlic Grilled Fish Steaks


Garlic Grilled Fish SteaksWhenever I ask my friends what they like to eat at home on a Friday night, the response typically involves pizza or the grill.

Because it’s Lent, and a lot of folks abstain from eating meat on Fridays for religious reasons, I tried to find a recipe that incorporated both fish and the grill.

I tried this dish recently, and it was a winner. The recipe calls for halibut, but tilapia or any other mild, whitefish would work as well. I recommend using a fish basket for the grill, as it does flake easily.

Garlic Grilled Fish Steaks
Serves 2

Ingredients:
1 garlic clove, minced
6 Tbs olive oil
1 tsp dried basil
1 tsp ground black pepper
1 Tbs fresh lemon juice
1 Tbs fresh parsley, chopped
2 (6 oz) halibut fillets

Directions:
In a stainless steel or glass bowl, combine garlic, olive oil, basil, pepper, lemon juice and parsley.Place the halibut fillets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.Remove halibut fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until fish is done when easily flaked with a fork.
Nutritional Information: Calories per Serving: 544, Calories from Fat: 414, Fat: 46 g, Cholesterol: 55 mg, Sodium: 94mg, Carbohydrates: 2 g, Protein: 36 g
View this recipe to print or add items to My Shopping List.
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Posted in: Dine In, Seafood


Shop the Sale: Fresh Catfish Fillets


After 15 years of living in Texas, I almost didn’t realize that you could do anything with catfish other than deep fry it. I’ve been to many a fish fry where golden nuggets of cornmeal battered catfish were served by the pound.

Last summer, I went to eat at a friend’s home. She’s extremely health conscious, as she had a heart attack at an early age.

She grilled the catfish and it was deliciously spicy and the grill brought out a flavor I’d never before experienced with catfish.

With fresh catfish fillets on sale at Brookshire’s this week, it’s the perfect time to expand your catfish repertoire.

Spicy Grilled Catfish
Serves 4

Ingredients:
4 (6 oz) catfish fillets
1/4 cup bottled lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
2 Tbs finely chopped fresh gingerroot or 2 tsp ground ginger
6 cloves garlic, finely chopped (1 Tbs)
3 green onions, chopped
1 tsp instant minced onion
1 tsp paprika
1/4 to 1/2 tsp cayenne pepper

Directions:
In a shallow dish, arrange catfish fillets. In a small bowl or jar, combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper. Pour it over catfish. Cover, marinate then refrigerate for 1 to 2 hours.

Remove the catfish from marinade; grill or broil 4 minutes on each side, or until catfish flakes with fork.

Nutritional Information: Calories: 377, Calories from Fat: 240, Total Fat: 27 g, Cholesterol: 80 mg, Sodium: 992 mg, Total Carbohydrates: 6 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 28 g



ASK LEIGH


Question: I bought a bag of frozen shrimp the other day at Brookshire’s. Do you have any suggestions besides boiling the shrimp and eating with cocktail sauce?

Answer: This is perfect timing because I just spent the day in Mabank at the new Brookshire’s store grilling shrimp all day for the Grand Opening! The customers LOVED this recipe and it’s super easy to prepare. If you don’t have a grill, don’t worry…it works just wonderfully in a hot skillet too!

The grapefruit juice gives the shrimp and sauce a wonderful citrusy flavor, but it’s not too strong at all. This recipe is was in our November Celebrate Cooking magazine, and it’s one I will make again for sure!

Grilled Shrimp with Grapefruit Barbecue Sauce

Ingredients:
3/4 cup grapefruit juice
1/4 cup ketchup
1 Tbs Dijon mustard
1 Tbs Food Club Light Brown Sugar
1 tsp chili powder
1 tsp ground cumin
1 Tbs Food Club Olive Oil
1 tsp liquid smoke
3 lbs jumbo shrimp, peeled and deveined
2 cups cooked rice
Skewers

Directions:
Heat grill or stovetop grill over medium-high heat. In a shallow dish whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on skewers. Brush grill or grill pan with oil. Place shrimp on grill and cook 2 minute per side, or until bright pink and cooked through. Brush constantly with barbeque sauce while cooking. Serve with rice if desired.

Nutritional Information: Calories Per Serving: 654, Fat: 5 g (1 g Saturated Fat), Cholesterol: 699 mg, Sodium: 4173 mg, Carbohydrates: 84 g, Fiber: 2 g, Protein: 68 g

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Posted in: Seafood


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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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