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Shop the Sale: Mediterranean-Style Garlic Shrimp


Mediterranean-Style Garlic ShrimpPrep Time: 15 mins
Cook Time: 15 mins
Serves: 4

Shrimp season is almost here, so get your taste buds ready for a new twist on pan-fried Gulf Shrimp. This light and zesty dish is packed with shrimp, garlic and bell pepper, and makes a great appetizer or a filling main meal served with fresh, crusty bread. And the best part? It’s ready in under 30 minutes!

Ingredients
1 1/2 lb large shrimp, peeled and deveined
1/4 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
7 cloves garlic, 6 cloves thinly sliced lengthwise and 1 clove minced
1 red bell pepper, seeded and diced
1/4 tsp red pepper flakes
1/4 cup dry sherry
2 Tbs fresh parsley leaves, chopped
2 Tbs unsalted butter, softened
1 Tbs lemon juice, freshly squeezed
Lemon wedges, for serving
Crusty bread, for serving

Instructions
Pat shrimp dry. Toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl. Heat oil in sauté pan. Add sliced garlic. Cook until garlic is golden and crisp, about 3 to 4 minutes, stirring often (don’t let it burn). Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet; cook until bell pepper is soft, about 3 minutes.

Increase heat to high. Add shrimp; cook until edges turn pink, about 1 minute, then flip. Add sherry; simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter. Add minced garlic, parsley, butter and lemon juice to pan. Simmer until thickened, about 1 minute. Adjust with kosher salt. Pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges and crusty bread.

Calories per Serving: 331, Fat: 19 g (6 g Saturated Fat), Cholesterol: 258 mg, Sodium: 257 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 33 g.

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

Chef Tips

How to Peel & Devein Gulf Shrimp
If you can’t (or don’t want to) buy your shrimp already peeled and deveined, you can do it yourself in just three easy steps:

  1. If the head is still attached, gently twist to remove, then dig your thumb under the shell on the underside of the shrimp (where the legs are attached) to release the shell.
  2. Remove the tail with a gentle tug. If you prefer tail-on shrimp, skip this step.
  3. Lay the shrimp on its side and run a paring knife along the back to make a shallow slit. Be careful not to cut too deep, and then lift out the black vein.

Why Lemon Is Served With Seafood
There are a lot of reasons for pairing lemon with seafood, from reducing strong, fishy smells or flavor intensity to aiding in digestion. The latter is usually accomplished by utilizing the acid in lemons during the preparation process to break down the proteins in the same way cooking does. But the main reason? The flavors are complementary. Fresh lemon is both sweet and sharp, infusing seafood with a bright flavor profile that isn’t overpowering.

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Shop the Sale: Asparagus and Shrimp Stir-Fry


Asparagus and Shrimp Stir-FryYou know it’s spring when fresh, bright, firm stalks of asparagus are on the shelves at Brookshire’s.

These green stalks, standing tall, are a delicious and nutritious way to welcome warmer weather.

Asparagus is full of vitamin K, more than 100 percent of the daily recommended allowance for vitamin K as a matter of fact. It’s also very high in folate, copper and vitamin B1.

Asparagus has significant anti-inflammatory and antioxidant properties, too.

Asparagus stalks should be rounded and not twisted. The buds on top can have purple striations, but they should be closed and tightly firm. To serve asparagus, break the stalk from the woody stem – you’ll feel where the natural give is – and remove the tough part. If the stalks are ripened, the stems may be firm and you will choose to peel it. It’s not necessary, though.

Asparagus and Shrimp Stir-Fry

Ingredients:
4 Tbs extra virgin olive oil
1 lb raw shrimp, peeled and deveined with tails removed
1 lb asparagus
1 tsp salt
1/2 tsp crushed red pepper
1 tsp garlic, minced
1 tsp ginger, minced
1 Tbs low sodium soy sauce

Directions:
In a wok or other large skillet, heat 2 tablespoons of olive oil over medium-high heat until oil is fragrant and shimmering. Add the shrimp; season with salt and red pepper. Sauté until the shrimp is pink, about 3 minutes. Remove from pan; set aside.

Heat 2 more tablespoons of extra virgin olive oil. Add asparagus, ginger, garlic and the other half of the salt. Sauté until asparagus is crisp tender, about 4 minutes. Add the shrimp back to the asparagus. Pour in soy sauce. Stir until well-combined and heat through. Add lemon juice, and serve immediately with rice.

Serves 4

Nutritional Information: Calories Per Serving: 287, Calories from Fat: 145, Fat: 16 g (3 g Saturated Fat), Cholesterol: 239 mg, Sodium: 1086 mg, Carbohydrates: 8 g, Fiber: 3 g, Sugar: 3 g, Protein: 29 g.

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



Shop the Sale: Smoked Sausage Low Country Boil


Smoked Sausage Low Country BoilIt is full-on crawfish season in the South, and there’s nothing better on a spring night than to sit out around the propane boiler with friends and family cooking crawfish, listening to music, letting the kids run and play (far away from the propane, of course) and enjoying some food and fun.

There’s one problem, though: My kids don’t really like crawfish, so I make them (and any others who don’t eat mud bugs) a slow cooker low country boil that captures the spirit of the crawfish boil without having to twist off any heads.

Smoked Sausage Low Country Boil

Ingredients:
1 1/2 lbs small red potatoes
1 lemon, sliced
1/4 cup Zatarain’s Crawfish, Shrimp and Crab Boil, or Old Bay Seasoning
6 cups water
1 lb Hillshire Farms Smoked Sausage, cut into 1 1/2-inch pieces
4 ears fresh or frozen corn, cut into thirds
2 lbs fresh or frozen shrimp, with shells on

Directions:
Spray the liner of a 6 to 7-quart slow cooker with nonstick cooking spray. Spread potatoes across the bottom. Layer on lemon slices, seasoning and water. Cover and cook on low for 2 1/2 to 3 hours.

Add smoked sausage and corn. Cook on low for 2 more hours. Add shrimp, and stir mixture carefully. (Slow cooker will be full.) Turn temperature to high. Cook for 30 more minutes until shrimp are cooked through. Drain and serve.

Serves 8

Nutritional Information: Calories Per Serving: 453, Calories from Fat: 171, Fat: 19 g (5 g Saturated Fat), Cholesterol: 286 mg, Sodium: 1678 mg, Carbohydrates: 30 g, Fiber: 4 g, Sugar: 3 g, Protein: 41 g.

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

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Shop the Sale: Slow Cooker Beef Tips with Gravy


Slow Cooker Beef Tips with GravyTrack season started this week, which means after-school practices and two meets for two kids.

The spring musical is wrapping up for one kid.

The other kid is starting Spanish Club meetings.

There’s also service club meetings and service hours to perform.

Not for the first time, as I was meal planning this morning, did I think, “Thank goodness for the slow cooker.”

Dinner can cook all day and be ready whenever we trudge through the door. My model will also keep our food warm after the cooking time has expired.
This savory beef dish is the perfect way to end a hectic day.

New York Strip roast is on sale at Brookshire’s this week and would be the perfect cut for this dish. It will literally melt in your mouth.

Slow Cooker Beef Tips with Gravy

Ingredients:
3 lbs New York Strip roast, cubed
3 Tbs vegetable oil, divided
1 tsp seasoning salt
freshly ground black pepper, to taste
2 cups beef broth
1 Tbs Worcestershire sauce
1 tsp Italian seasoning
1 tsp dry thyme
1 cup onions, diced
1 Tbs garlic, minced
1 bay leaf
3 Tbs water
2 Tbs cornstarch

Directions:
Heat 2 tablespoons of the oil in a cast-iron skillet over medium-high heat. When the oil is shimmering, add half the beef cubes, seasoning salt and black pepper. Sear quickly; remove to the slow cooker with a slotted spoon. Repeat with the other half of the beef cubes. Place all beef and pan drippings in slow cooker.

Add the beef broth, Worcestershire sauce, Italian seasoning, thyme, garlic and onions. Add a bay leaf on top.

Cover and cook on low for 8 hours.

Combine water and cornstarch in a small bowl; whisk to combine. Pour into slow cooker and stir. Turn heat to high, and cook for 10 more minutes or until sauce has thickened.

Serve over rice, noodles, mashed potatoes or polenta.

Serves 6

Nutritional Information: Calories Per Serving: 520, Calories from Fat: 195, Fat: 22 g (7 g Saturated Fat), Cholesterol: 203 mg, Sodium: 821 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 2 g, Protein: 71 g.

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

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Posted in: Kids, Shop the Sale


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: Cheesy Beef and Polenta Skillet


Cheesy Beef and Polenta SkilletDid you know that you could cook without a grill?

Me either until mine met its demise last weekend when the bottom rusted out, literally.

Maybe not being able to cook without a grill is an exaggeration, but it did make me realize how much I depend on my grill, especially when it comes to cooking up some of the fabulous Angus ground chuck that Brookshire’s has on sale this week. I love a good burger.

Luckily, there are so many more things to do with Angus ground chuck than shape it into patties and slap it on the grill. One of those other ways involves my other favorite cooking implement: the cast-iron skillet.

If there’s something I love as much as the grill, it’s a one-pot meal, and this almost qualifies (two is fine, too). I love having all the food groups in one cheesy, melty, delicious pan, hot and bubbling out of the oven. Serve this with a side salad (because you can never have too many veggies), and you have a complete meal.

Cheesy Beef and Polenta Skillet

Ingredients:
1 cup plain yellow cornmeal
1 tsp salt
1/2 tsp Montreal Steak Seasoning
1 cup shredded sharp cheddar cheese, divided
1 lb ground chuck
1 medium onion, minced
1 green bell pepper, seeded and chopped
1 Tbs olive oil
2 (14.5 oz) cans petite diced tomatoes, drained
1/4 cup tomato paste
2 Tbs fresh flat-leaf parsley, chopped

Directions:
Preheat oven to 350° F. Pour three cups of cold water into a large saucepan; bring to a boil. Whisk in salt and cornmeal. Reduce heat to low and simmer, stirring constantly, until thickened, about 3 minutes. Remove from the heat. Stir in steak seasoning and 1/4 cup cheddar cheese. Stir to combine. Pour polenta into a greased cast-iron skillet and spread evenly. Set aside. Brown the Angus ground chuck in another skillet until cooked through. Drain most of the grease, and set meat aside in a bowl.

Add onion and bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables have softened but still have some crispness to them. Stir the ground beef back into the vegetable mixture. Add the tomatoes and tomato paste; stir to combine. Simmer for about 10 minutes.

Pour the meat over the polenta crust and spread evenly. Top with the remaining cheese. Bake for 30 minutes or until bubbly. Garnish with parsley, and serve immediately.

Serves 6

Nutritional Information: Calories Per Serving: 336, Calories from Fat: 168, Fat: 19 g (9 g Saturated Fat), Cholesterol: 55 mg, Sodium: 664 mg, Carbohydrates: 27 g, Fiber: 4 g, Sugar: 7 g, Protein: 18 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: Big Game Ribeyes with Bleu Cheese and Crispy Shallots


Big Game Ribeyes with Bleu Cheese and Crispy ShallotsThe Big Game is this weekend, and it’s the perfect time to wow your family and friends with some outstanding steaks.

Prepare these before kickoff, so you have a long time to savor your steak and so you don’t miss a minute of Lady Gaga at halftime.

Ribeyes are full of flavor from the beautiful marbling in each piece of meat. You can balance that full flavor with the sharp taste of bleu cheese and the crisp crunch of a fried shallot. The combinations of flavors is worthy of a championship ring, for sure.

Big Game Ribeyes with Bleu Cheese and Crispy Shallots

Ingredients:
2 shallots, sliced into rings
3/4 cup whole milk
3/4 cup flour
1/4 cup cornstarch
1/2 tsp cayenne pepper
1/2 tsp black pepper
vegetable oil, for frying
sea salt
2 cups bleu cheese, crumbled
3/4 cup heavy cream
1 tsp black pepper
2 Tbs Worcestershire powder
4 ribeye steaks, about 20 oz each

Directions:
For the bleu cheese sauce, whisk together bleu cheese and cream. Season with pepper. Refrigerate until needed (can be done a day ahead of time).

For the crispy shallots, pour milk into a large, shallow bowl. Add shallot slices; soak for about 30 minutes.

In another small dish, stir together flour, cornstarch, red pepper and black pepper. Dredge each shallot ring in flour mixture, coating evenly. Lay out individually on a sheet of waxed paper.

In a large cast-iron skillet, heat vegetable oil to 350° F. Working in small batches, fry battered shallots until crisp and golden. Drain on paper towels. Season with sea salt, and set aside.

For the steaks, heat grill to medium-high heat. Bring the steaks to room temperature. Season both sides of each steak with salt, pepper and Worcestershire powder.

Grill steaks for 6 minutes on the first side. Then, flip and grill for 6 more minutes on the other side. Remove from grill. Let rest for 8 to 10 minutes before serving. Top with bleu cheese sauce and crispy shallots.

Serves 4

Nutritional Information: Calories Per Serving: 993, Calories from Fat: 527, Fat: 59 g (30 g Saturated Fat), Cholesterol: 308 mg, Sodium: 1106 mg, Carbohydrates: 30 g, Fiber: 1 g, Sugar: 3 g, Protein: 84 g.

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



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.



Shop the Sale: Roasted Chicken


Roasted ChickenWhen you Google “secret to perfectly roasted chicken,” you’ll get 3,100,700 results and just as many different secrets.

Scroll through the pages, and you’ll read about brining, trussing, drying, rubbing, basting, steaming, no steam, butter, olive oil, rosemary, lemons, onions, salt, rock salt, sea salt, kosher salt and wine, just for starters.

Bottom line: there is no one secret to a great roasted chicken.

I try to keep my roasted chicken simple, with a few ingredients to impart great flavor. I fall somewhere in the middle of the steam versus no steam debate, as I don’t add liquid to my roasting pan. I do use lemon, onions and butter. (It’s argued that you shouldn’t add anything that will produce steam, resulting in a less crispy skin when you roast a chicken.)

Whatever you add, even if it’s just salt and pepper, all you really need is a hot oven and to make sure you cook the chicken all the way through (trussing DOES help).

Roasted Chicken

Ingredients:
1 (5 lb) chicken
1 Tbs salt
2 tsp pepper
1 Tbs Lawry’s Seasoned Salt
1 lemon, halved
1 bulb garlic, peeled and halved
1 sweet onion, quartered
3 sprigs fresh rosemary
4 Tbs butter, softened

Directions:
Preheat oven to 425° F.

Rinse chicken and pat dry, removing giblets from cavity.

Place lemon, onion, garlic and rosemary in the cavity of the chicken, then truss. Rub chicken with butter; sprinkle with salt, pepper and Lawry’s.

Roast for 90 minutes or until the juices run clear. Remove from oven and tent with foil; let rest for 10 minutes.

Serves 4

Nutritional Information: Calories Per Serving: 987, Calories from Fat: 259, Fat: 29 g (12 g Saturated Fat), Cholesterol: 467 mg, Sodium: 3326 mg, Carbohydrates: 7 g, Fiber: 1 g, Sugar: 1 g, Protein: 165 g.

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



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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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