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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

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.

Serves 6

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


Healthy Living: Salmon Florentine


It’s fairly common knowledge now that salmon is good for you. In fact, salmon is considered a “superfood” which simply means it is “super” healthy for your body in one way or another. Most superfoods help ward off heart disease or cancer, lower your cholesterol and lots more.  Superfoods include blueberries, walnuts, dark chocolate and of course, salmon.

Salmon is rich in the essential fatty acid, omega-3s, which helps to lower heart disease risk, prevent arthritis, and may possibly help with neurological function and memory loss. Most experts recommend 2 to 3 servings of foods rich in omega-3s each week.

You’ll be hooked on the delicious taste of salmon and spinach in our healthy Salmon Florentine, not to mention it provides a hefty 8 grams of heart-protective polyunsaturated fats. 

Salmon Florentine 
Serves 4

Ingredients:
1Tbs olive oil
1/4 cup minced shallots
2 tsp minced garlic
2 (10 oz) pkg frozen spinach, thawed and squeezed dry
5 sun-dried tomatoes, chopped
1/2 tsp salt, plus more to taste
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta cheese
4 (6 oz) skinless salmon fillets, patted dry 

Directions:
Heat oven to 350° F. Heat olive oil in a large skillet over medium heat. Add shallots and cook 3 minutes. Add garlic and cook 1 minute. Add spinach, sun-dried tomatoes, salt, red pepper flakes and black pepper. Cook, stirring, 2 minutes more. Remove from heat, and let cool 15 minutes. Then add ricotta cheese and stir to combine. Season with salt and pepper to taste. Pack 1/2 cup spinach mixture on top of each fillet, covering to the edges. Place fillets on a rimmed baking sheet or in a glass baking dish that has been sprayed with nonstick cooking spray. Bake until cooked through,  about 15 minutes. 
 

Nutritional Information: Calories Per Serving: 334, Fat: 14 g, Carbohydrates: 11 g, Fiber: 4, Protein 43 g



Dine-In: Buffalo Grilled Shrimp with Blue Cheese Dip


Friday nights are the perfect night for what I like to call “fun food.” There’s just something about the change from the work week to the weekend that makes me want to try new recipes I wouldn’t ordinarily think of on a Tuesday night when I am making large quantities of spaghetti for the teenage appetites in my home. 

Some Friday nights, I enjoy making several appetizers instead of one big main meal and side dishes. These “small plates” are a fun way to experiment in the kitchen and ease into the weekend. It’s also a great way to entertain casually. People are free to snack and talk with one another without a formal table setting. 

This recipe for Buffalo Grilled Shrimp with Blue Cheese Dip is just a little twist on the traditional “hot wing” recipe. I’m not a big chicken wing fan, but I do enjoy the flavor of this buttery buffalo sauce paired with cool, tangy blue cheese. 

Enjoy!

Buffalo Grilled Shrimp with Blue Cheese Dip 

For the dip:

Ingredients:
1/2 cup sour cream
1/2 cup crumbled blue cheese
2 tsp fresh lemon juice
1 tsp milk
1/4 tsp salt
1/4 tsp black pepper 

For the shrimp:

Ingredients:
18 large or jumbo-sized shrimp
2 Tbs olive oil
Salt and pepper to taste
4 Tbs unsalted butter, melted
1/4 cup hot sauce, such as Frank’s Red Hot or Tabasco 

Directions:
For the dip, stir together all the ingredients. Chill until ready to use, up to 8 hours.

For the shrimp, toss shrimp with olive oil. Sprinkle with salt and pepper. Grill on medium-high heat, turning once, until cooked through (about 8 minutes). Meanwhile, combine butter and hot sauce in a large bowl. Add grilled shrimp and toss well. Serve with blue cheese dip. Serves 6 as an appetizer or 4 as the main course. 

Nutritional Information:  Calories per Appetizer Serving: 207, Fat: 19.7g (10.1 g Saturated Fat), Cholesterol: 69mg, Sodium: 610 mg, Carbohydrates: 1.5 g,
Protein: 6.6 g.



Dine-In: Southern Comfort


I just hung up the phone with my mother, who lives too far away for me to see very often. We make up for this geographical distance by talking and texting as many times a day as possible, which is roughly somewhere between 10-10,000. 

These are the times I am grateful for technological advances that allow me to keep in touch with those I love when a phone call or visit just isn’t possible. 

Besides my mom being my best friend, she is also the one who let me tag along beside her in the kitchen day after day when I was a child, never complaining that I was in her way or slowing her down. She had six people to feed each day, but she always took the time to teach me – or simply allow me the freedom to explore in the kitchen while she worked. 

Mama is coming to visit me next week, and she will be helping me with a Brookshire’s cooking video for our July issue of Celebrate Cooking. Even though I am 43 years old, when I hear that my mother is coming to visit I feel my shoulders relax just a little. I don’t think any of us ever grow out of needing a mother’s comforting touch and reminder that we are deeply loved. 

This Spicy Shrimp and Grits recipe is one of my favorite childhood comfort foods from my mother’s table. In the South, grits are one of our staples at any meal, not just breakfast! They are the perfect creamy side dish to our spicy, tomato-based sautéed shrimp. All you need is some crusty French bread to “sop” the juices, and you’ll have the perfect Friday night menu to ease you into the weekend. 

Enjoy! 

Mama’s Shrimp and Cheese Grits 

Ingredients:
6 cups water
1 (12 oz) can evaporated milk
1 1/2 cups quick-cooking grits
1 1/2 cups grated sharp cheddar cheese (I use white cheddar)
Salt and black pepper to taste
5 bacon slices, chopped
2 cups sliced mushrooms
1 cup chopped yellow onion
3/4 cup chopped red bell pepper
2 1/4 cups chopped plum tomatoes, divided
1 lb raw large shrimp, peeled and deveined
1 Tbs Tabasco or Sriracha hot sauce

Directions:
Bring water and milk to boil in large saucepan. Gradually whisk in grits and reduce heat to allow grits to simmer until thickened, about 20 minutes. Make sure you stir often. Remove from heat and mix in cheese; season with salt and pepper.  

While grits are cooking, sauté bacon in a large skillet until crisp, and remove bacon to paper towels to drain, reserving drippings. Add mushrooms, onion, bell pepper, and 1 1/2 cups tomatoes to the bacon drippings. Sauté until vegetables are tender and sauce is thickened, about 10 minutes.  Add shrimp, hot sauce, and remaining tomatoes to skillet. Sauté until shrimp are opaque, about 4 minutes. Be careful not to overcook the shrimp or they will become tough. Taste for any additional needed salt and pepper. 

Spoon grits onto plates; top with shrimp and sauce. Serve immediately.



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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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