share. The Brookshire's Blog

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.

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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.

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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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Shop the Sale: Low Country Crab Boil


Low Country Crab BoilWe just got back from our annual family beach vacation, and after seeing my family, my favorite part of the trip was the nights we feasted on crabs.

We usually pick up a bushel to eat at home one night, and then we go out for crabs another night. Both nights are pretty much my favorite eating of the year.

Snow crab clusters are available at Brookshire’s today! While it’s a different kind of crab than the Maryland Blue Crabs I eat on vacation, the principal is the same, and they are delicious!

With the snow crab clusters, I like to do a Low Country Boil out of the meaty legs. You still get the great crab flavor and most of the tender, succulent meat with so much less work.

You can also freeze snow crab clusters, and save them for a day when you just want to feel like it’s summertime at the beach.

Low Country Crab Boil

Ingredients:
2 large bags Zatarain’s Seafood Seasoning
1 Tbs liquid seafood seasoning
1 1/2 cups kosher salt
3 lemons, halved
2 limes, halved
10 small whole potatoes, washed
8 ears corn, shucked
1 lb smoked sausage, cut into pieces
5 lbs medium to large raw Gulf-harvested shrimp, unpeeled
8 to 10 snow crab clusters

Directions:
Fill a very large, heavy stock pot about a 1/3 full with water. Add seafood boil seasoning, salt, lemons, limes and sausage. Cover and bring to a boil. Add potatoes; boil for 5 minutes. Add corn; boil for 5 minutes. Add shrimp and simmer. Place crab clusters on top. (They don’t have to be submerged in the liquid.) Bring to a boil, and then remove from heat. Cover and let sit for up to 1 hour.

Drain the pot. Scatter contents on newspaper; eat immediately.

Serves 8

Nutritional Information: Calories Per Serving: 734, Calories from Fat: 194, Fat: 21 g (7 g Saturated Fat), Cholesterol: 645 mg, Sodium: 22350 mg, Carbohydrates: 51 g, Fiber: 7 g, Sugar: 5 g, Protein: 81 g.

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Dine In: Pesto Salmon Packets


Pesto Salmon PacketsI love a delicious, fresh, easy dish.

I love it more when cleanup and prep-work are minimal.

This pesto salmon in foil packets fits all the criteria.

You bake this dish in foil, which seals in the flavor and moisture, and it also makes cleanup minimal.

Salmon, which is naturally high in (good) fats, is enhanced exponentially by olive oil and pesto (which contains olive oil). Even though it already contains good fats, the olive oil makes the salmon moist and flavorful, with an added kick from the aromatic pesto.

You can make these in advance, store in the refrigerator, and pop in the oven or on the grill on Friday nights.

Pesto Salmon Packets

Ingredients:
4 (6 oz) salmon fillets
1 lb asparagus, woody ends trimmed
3 tsp olive oil, divided
1 Tbs dried dill
salt and freshly ground black pepper
4 Tbs pesto, homemade or store-bought
4 tsp fresh lemon juice
1 pint grape tomatoes, halved

Directions:
Preheat oven to 400° F. Spray 4 lengths of aluminum foil with nonstick cooking spray. Set aside.

Toss asparagus with 2 teaspoons olive oil. Season with salt and pepper to taste. Divide into 4 portions onto foil, and layer in center of each piece. Season both sides of salmon with salt, pepper and dill. Layer salmon over asparagus, and then spread 1 tablespoon pesto on top. Drizzle 1 teaspoon lemon juice over each fillet. Toss tomatoes with remaining 1 teaspoon olive oil; season lightly with salt. Spread over each salmon fillet. Wrap sides of foil in and roll, crimping edge to seal. Then, wrap ends upward to seal. Place foil packets on a baking sheet. Bake until salmon has cooked through, about 20 to 28 minutes. Open foil to vent and serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 365, Calories from Fat: 188, Fat: 21 g (3 g Saturated Fat), Cholesterol: 79 mg, Sodium: 179 mg, Carbohydrates: 10 g, Fiber: 4 g, Sugar: 6 g, Protein: 38 g.

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Shop the Sale: Oven-Baked Dill Salmon


Oven-Baked Dill SalmonMy favorite thing to do on Monday nights, when I’m home alone, is to stop by Brookshire’s on my way home from work to pick up a piece of fresh salmon from the seafood counter. Last time I was there, I didn’t even have to say anything, and the gentleman working behind the counter already knew my order.

“Salmon for one?” he asked.

You betcha.

I eat salmon alone because my family members aren’t fans, no matter how perfectly I cook it. That’s fine. I didn’t like salmon much growing up either. It really wasn’t until a few years ago that a family friend told me to never, EVER overcook fish, and that made all the difference in the world. Instead of a hunk of dry and tough fish, undercooking it just a bit gives you a light, flaky, velvety texture.

Yes, it’s safe to eat.

Dill and lemon, to me, are the perfect pairings with salmon.

If you don’t want to bake this, you can pan-fry it or grill it as well.

Salmon is on sale this week at Brookshire’s, so you’ll see me there more than just on Monday night.

Oven-Baked Dill Salmon

Ingredients:
4 (5 oz) salmon fillets
2 Tbs olive oil
2 Tbs lemon juice
1 Tbs dill, dried
1 tsp kosher salt
1 tsp pepper
1 lemon, thinly sliced

Directions:
Preheat oven to 350° F, and spray a baking dish with nonstick cooking spray. When oven is preheated, rub the salmon with olive oil, and sprinkle with lemon juice. Rub with dill, salt and pepper. Place in the baking dish, skin-side down. Top with lemon slices. Bake for 25 minutes, or until salmon flakes easily with a fork and is opaque. Do not overcook. Serve with extra lemon.

Nutritional Information: Calories Per Serving: 253, Calories from Fat: 143, Fat: 16 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 63 mg, Sodium: 647 mg, Potassium: 586 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 28 g.

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Family Matters: Honey Boy Pink Salmon Croquettes


Honey Boy Pink Salmon CroquettesI am so excited to share this salmon recipe with you because my two boys (my husband and son) are not that crazy about fish. You can imagine their faces when they saw me in the kitchen the other night opening up a can of Honey Boy Pink Salmon to make salmon croquettes! Yeah, they were not happy. They were even talking about eating something else instead, but neither of them can cook.

I was prepared to take all of the leftovers to my parents. I knew they would appreciate tasty salmon croquettes. However, as we sat down to dinner, I watched my husband and son gulp down two croquettes each, and they asked for more! You can bet this will be on my dinner menu again in the near future. As for my parents, there were no leftover croquettes to be had!

The recipe is really easy and can be found right on the Honey Boy Pink Salmon can.

Honey Boy Pink Salmon Croquettes
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Serves: 6

1 can Honey Boy Pink Salmon, drained
2 cups soft breadcrumbs
1/3 cup onions, finely minced
1/4 cup Brookshire’s Milk
2 eggs
2 Tbs parsley, minced
1 to 2 Tbs lemon juice, freshly squeezed
1/4 tsp salt
1/4 tsp dill weed
dash of pepper
cooking oil for browning

Combine all ingredients in mixing bowl and mix well. Heat enough cooking oil to cover the bottom of a non stick pan. Form the salmon mixture into patties, and cook over medium heat until browned on the bottom. Turn them over and brown on the other side.

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Shop the Sale: Shrimp Tacos


Shrimp TacosDear Shrimp Tacos,

I love you.

I might not see you often, but my loyalty never fails.

You are my favorite type of soft taco, and I sing your praises to the ends of the earth.

I love the texture you give to a soft taco. I love how a well-cooked shrimp has a bite to it and complements the softness of a corn tortilla and the crunchiness of some cabbage.

You’re amazing in the way you take on flavors of the seasonings with whom you frolic. I’m a fan, personally, of lime and garlic, but lemon, Cajun spices, salt and pepper, cumin, paprika and red pepper work just as well.

You are beautiful. Low-calorie. High protein. Low cholesterol. So easy to work with. Quick to cook. Full of flavor.

Dear Shrimp, I love you so.

Sincerely,
Me

Shrimp Tacos

Ingredients:
12 corn tortillas
1 lb 31/40 Gulf shrimp
1/2 cup freshly squeezed lime juice
1 Tbs garlic, crushed
1 cup red cabbage, shredded
1 red onion, slivered
6 Tbs cilantro
4 oz queso fresca, crumbled

Directions:
Remove tails from shrimp. Combine lime juice and garlic in a large bowl. Soak shrimp in juices for about 5 minutes. Don’t marinate too long or shrimp will cook.

Remove shrimp from marinade. Heat a nonstick skillet to high heat. Sautée shrimp until opaque, about 4 minutes. Remove from heat.

Place shredded cabbage, onion and queso fresca in the corn tortilla. Top with shrimp and cilantro. Serve immediately.

Makes 12

Nutritional Information: Calories Per Serving: 132, Calories from Fat: 30, Fat: 3 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 85 mg, Sodium: 179 mg, Potassium: 141 mg, Carbohydrates: 13 g, Fiber: 2 g, Sugar: 1 g, Protein: 12 g.

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Copyright © 2010-2014, Brookshire’s. All rights reserved.
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.

Product Talk

Each Monday we feature a new or interesting product.

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