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Shop the Sale: Shrimp Kisses


Shrimp KissesThis time last week, I was packing my bag to go to the beach for a long weekend with my love. It was an amazing trip, and I have a serious case of beach fever after returning from those sunny, relaxing days away.

I also have a lingering obsession with all things seafood.

On the last afternoon at the beach, we ate at a local hangout famous for their shrimp. They make it every way you can imagine (cue the Forrest Gump movie sequence!). They have it grilled and blackened, deep-fried, butterflied, in gumbo, on a po’boy and probably several other ways I’m forgetting.

For an appetizer, we ordered Shrimp Kisses, little bites of deep-fried shrimp stuffed with cheese and jalapeños and wrapped tightly with bacon.

I’m going to try to recreate them at home this weekend.

This recipe calls for feta cheese, which I think will hold up better in the deep-fryer than the Monterey Jack used in the recipe at the restaurant. I mean, I love gooey cheese as much as the next person, but I don’t want all my cheese to ooze out before I can get it into my mouth. I’m pretty protective of my cheese that way.

Plus, these are grilled instead of deep-fried. That’s got to be a little healthier, right?

Bacon is on sale this week at Brookshire’s, so I’m going to take advantage and make a huge batch.

Shrimp Kisses
Serves 4

Ingredients:
20 medium shrimp, peeled and deveined
1 cup feta cheese, crumbled
3 large jalapeño peppers, seeded and cut into slivers
10 slices bacon, cut in half
20 toothpicks, soaked in water

Directions:
Preheat an outdoor grill to medium-low heat, and lightly oil the grate.

Use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. Open up the shrimp and lay them out onto your work surface. Spoon some crumbled feta cheese onto each shrimp, then top with slivers of jalapeño pepper. Close up the shrimp. Wrap each with a strip of bacon; secure with a toothpick.

Cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, about 10 to 15 minutes.

Nutritional Information: Calories Per Serving: 257, Fat: 18.2 g, Cholesterol: 129 mg, Sodium: 990 mg, Carbohydrates: 2.2 g, Fiber: 0.3 g, Protein: 21.4 g

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Dine In: Pesto Grilled Shrimp Kebabs


Pollen be darned!

Nothing is going to keep me from enjoying my patio this spring. Nothing relaxes me more than coming home on a Friday night and sitting outside with the birds singing, the sun setting and a great meal being prepped on the grill.

Shrimp are so fast and easy. This dish comes together quickly, right in the comfort of your own home with no long waits in the restaurant lobby and no being jostled by tweens taking selfies so they can post to Instagram.

When you make this, grill some lemon halves, then squeeze the smoky sweet juice over your shrimp, too. Serve with a crisp salad and a cold glass of sauvignon blanc.

Grilled Pesto Shrimp Kebabs

Ingredients:
1/2 cup basil, packed
1 small clove garlic
1 Tbs pine nuts, toasted
2 Tbs parmesan cheese, grated
2 Tbs olive oil
1 Tbs lemon juice
salt and pepper, to taste
1 lb shrimp, peeled and deveined

Directions:
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.

Marinate the shrimp in the pesto for at least 20 minutes (up to overnight) in the refrigerator.

Skewer the shrimp and grill over medium-high heat until cooked, about 2 to 3 minutes per side.

Nutritional Information: Calories Per Serving: 184, Fat: 11 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 147 mg, Sodium: 755 mg, Carbohydrates: 2 g, Fiber: 0 g, Sugar: 0 g, Protein: 18 g

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Shop the Sale: Spicy Shrimp Noodle Soup


I have a good friend, Beth, who takes healthy cooking to a whole new level.

Nothing she puts in her body isn’t fresh, has chemicals or was created in a laboratory. She’s pretty awesome that way.

I admire her, but that’s not always practical for me. Let’s face it, I like cheesy poufs sometimes.

But I do believe, as she says, that we’re supposed to fuel our body with the best foods most of the time.

She made a recipe similar to this for me one night at dinner. Of course, she used homemade bone broth instead of beef stock, omitted the fish sauce and clam juice and only served me the rice noodles, but it was so good that I had to try to duplicate it and she provided this recipe as the “next closest” thing to her homemade variety.

It’s delicious (especially with the rice noodles and clam juice, haha!). I guess it has a Thai flair to it, and you can add a touch of coconut milk at the very end, if you wish, to give it a more creamy consistency.

With medium shrimp on sale this week at Brookshire’s, this is a delicious, economical soup your family is sure to love.

Spicy Shrimp Noodle Soup

Ingredients:
3 cups unsalted beef stock
1 cup water
1 Tbsp minced garlic
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 lb (31 to 40) 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 10 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 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 g, Cholesterol: 174 mg, Sodium: 537 mg, Carbohydrates: 40 g, Fiber: 4 g, Protein: 27 g

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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


As 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.

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Dine In: Skinny Bang Bang Shrimp


There’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


 

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


Spicy Shrimp Noodle SoupWhenever 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 

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 Shrimp with ChiliesSometimes 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
Serves 6

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.

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


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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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