When celebrating winter holidays like Christmas and New Year’s Eve, Responsible Choice Alaska crab legs are the perfect addition to your parties. Enjoy this delicious recipe with family or friends and they’ll be sure to thank the chef. Merry Christmas and Happy Holidays!
Responsible Choice Alaska Crab Provencal
All You Need:
- 1/2 cup unsalted butter
- 4 cloves garlic, slivered
- 1 tbsp minced shallot
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh marjoram
- 1 tbsp chopped additional herbs such as lemon thyme, parsley, rosemary or lavender
- 1 (750ml) bottle Brut champagne
- ¼ tsp sea salt
- 3 to 4 pounds Responsible Choice Alaska crab legs, thawed or frozen
- 1 small loaf warmed crusty French bread, sliced
All You Do:
- Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 minutes, until garlic is soft. Stir in thyme, marjoram and additional herbs; cook 2 minutes. Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced slightly. Add ¼ teaspoon sea salt, or to taste. Keep sauce warm.
- If frozen, rinse Alaska crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil crab in large pot, 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab, until heated through.
- Serve crab with dipping sauce, warm bread and chilled champagne.
Responsible Choice seafood is a delicious and easy way to improve your health year-round, and it is a great way to bring a lighter dish to your holiday table.
The American Heart Association recommends consuming fish two times per week with servings of 3.5 ounces or about 3/4 cup of flaked fish. Seafood is naturally high in essential vitamins like A, E, D and C and minerals like zinc, iron, calcium and selenium. Seafood is also low in calories, and cholesterol in shellfish is equal to the amount of cholesterol in lean beef.
Yet traditional holiday dinners often include other main courses such as turkey, ham, roasts or prime rib. For a flavorful and nutritious dinner option, consider adding Responsible Choice seafood to your spread using fatty fish such as wild Alaska salmon, Hy-Vee Select canned pole and troll albacore tuna or U.S.-farmed rainbow trout. Fatty fish tend to be higher in omega-3 fatty acids which have several health benefits that may reduce your risk of cardiovascular disease, reduce inflammation and assist with brain function. Most seafood has no saturated fat content, which will provide a great option for your guests watching their fat intake.
Don’t know how to add Responsible Choice seafood to your Christmas dinner? Here are a variety of delicious, healthy ideas:
- Marinate and grill in aluminum foil
- Use in casseroles instead of beef or chicken
- Use in sandwiches and salads for a lean protein
- Pan-fry in a small amount of olive oil with your favorite herbs and seasonings
- Use in a stir-fry with your favorite vegetables
- Incorporate into a light pasta dish
- Use in your favorite soup and stew recipes
Hy-Vee makes it easy for you to make these healthy choices for the holidays. Hy-Vee Responsible Choice seafood comes from the best, top-quality suppliers in the industry. Hy-Vee has the only warehouse in the Midwest with a full-time, in-house U.S. Department of Commerce federal inspector, and the seafood program is U.S. Federal Drug Administration- and Hazard Analysis & Critical Control Point-approved. Our warehouse has fresh seafood arriving daily by plane or truck and it’s lot-inspected for quality and wholesomeness.
Look for Responsible Choice seafood at your local Hy-Vee today.
In efforts to better inform customers about our progress toward meeting our 2015 Responsible Sourcing Commitment this past year, we have added additional information and resources to the Responsible Choice section of our website.
One highlight: as of September 2014, 69 percent of Hy-Vee’s fresh and private-label frozen seafood met the goal of being responsibly sourced and traceable or involved in a time-bound improvement process for completion by year-end 2015. This is a seven percent improvement from an analysis made in March 2014.
We have also included information about the sourcing of our private-label Hy-Vee Select Solid Light Tuna and Hy-Vee Select Solid White Albacore Tuna. Canned tuna is one of the top three most-consumed seafood products in the United States and is in high demand. However, its popularity has also led to the decline of many tuna stocks in the world’s oceans and the use of poor fishing methods. Given these concerns, Hy-Vee recently unveiled these two new canned tuna products offering a Responsible Choice option for a popular product.
To promote healthy oceans and ensure long-term seafood supplies, Hy-Vee is actively encouraging many of its seafood suppliers to participate in fishery improvement project (FIPs). These are an important component of Hy-Vee’s Seafood Procurement Policy as they provide a direct pathway for Hy-Vee to encourage supplier sustainability. Hy-Vee and its suppliers are involved in improvement projects for the following species: swordfish, wild shrimp, snapper, grouper and blue swimming crab.
We also added information on what customers can do to help save the oceans. Examples include purchasing Hy-Vee seafood with the Responsible Choice label and becoming educated about ocean sustainability research from other sources such as the Monterey Bay Aquarium’s Seafood Watch website.
We invite you to visit Hy-Vee’s Responsible Choice website to review our progress, changes and additional information.
This recipe produces delicious comfort food without producing a tinge of guilt. Fresh, nutritious vegetables and beautiful, bright red shrimp allow you to enjoy colorful food in the winter. Best of all, this recipe only takes about 20 minutes to prepare, giving you another option for a tasty home-cooked meal. This is also a very versatile dish– serve it cold or even as a side dish.
Responsible Choice Belize Shrimp Pesto Pasta
All you need:
- 8 oz rotini
- 1 tbsp olive oil
- 1 pound Responsible Choice raw Belize shrimp
- ¼ cup pesto
- ½ cup thinly sliced roasted red peppers
- 2 cups baby spinach
All you do:
- Cook pasta according to package instructions. Drain.
- Meanwhile, in a large skillet over medium-high heat, add the olive oil and shrimp. Cook for about 3 minutes. Add the pesto, red peppers and baby spinach. Cook 1-2 minutes until spinach has wilted and shrimp is cooked thoroughly.
- Toss with prepared pasta and serve.
This dish can be served warm or cold.
At Hy-Vee, we are determined to promote healthy oceans and ensure the long-term sustainability of the seafood supply, both in the United States and abroad. As a part of this commitment and our Responsible Choice initiative, we are proud to offer Belize shrimp to our customers.
Responsible Choice Belize shrimp are from farms in an area of the world with the ideal conditions for shrimp farming including perfect weather, clean water and farmers who care for the product. These shrimp are truly fresh out of the water. The shrimp’s processing contains no additives or preservatives, including no added water. In addition, the processing facility is only 10 minutes away from the farm, which is much closer than the industry standard of four to 12 hours. The combination of the production and processing standards means that you won’t find anything more natural or fresh than this shrimp.
With the holidays upon us, taste is especially important while entertaining. The shrimp have a unique taste, considered sweet by many customers’ palates. Belize shrimp will cook in half the time as typical shrimp, usually only about one to two minutes, due to their freshly harvested properties. When cooked, they turn a vibrant red color, darker than others you may have seen, which will make your shrimp dishes even more striking. To enjoy some of the best-tasting shrimp in the world, just use Belize shrimp in your favorite holiday shrimp recipes. Merry Christmas and Happy Holidays!
The cold weather came a bit early, but we’re offering a way to kick up the heat while enjoying Responsible Choice Belize shrimp. This shrimp pasta dish has just the perfect amount of spice to offer comfort for the season.
Responsible Choice Cajun Belize Shrimp Pasta Toss
All You Need:
- 1 pound penne pasta
- 1 ½ pounds peeled and deveined Responsible Choice Belize shrimp, thawed
- 6 tbsp creole seasoning, divided
- 2 tbsp garlic flavored olive oil, divided
- 12 oz package chicken Andouille sausage, sliced
- ½ onion, minced
- ½ cup small-dice roasted red pepper
- ½ tsp crushed red pepper flakes
- 5 cloves garlic, minced
- ½ tbsp Worcestershire sauce
- 2 ½ cups heavy cream
- ½ cup chicken stock
- Salt and pepper, to taste
- ½ cup unsalted butter, sliced
- 1 ½ cups grated Parmigiano-Reggiano
- Squeeze of fresh lemon
- 2 medium sized tomatoes, diced
- ¼ cup chopped fresh flat-leaf parsley, for garnish
- 1 loaf crusty baguette bread, sliced
All You Do:
- In a large pot, cook the pasta in boiling salted water according to package instructions; set aside.
- Place the shrimp and 3 tablespoons creole seasoning in a large re-sealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
- Heat a deep skillet over medium-high heat. Add 1 tablespoon garlic olive oil and the chicken Andouille sausage. Sauté sausage for 2 minutes, stirring often.
- Add onions and sauté for 2 minutes. Add roasted red pepper, crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
- Add cream, stock and remaining 3 tablespoons creole seasoning. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
- Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Sauté shrimp for 1 to 2 minutes per side or until they just start to turn pink; add squeeze of fresh lemon. Add the shrimp, diced tomatoes, and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
- Serve in a large pasta bowl, garnished with fresh parsley and sliced baguette bread.
Genetically engineered (GE) or genetically modified seafood is created by splicing the genes from one or multiple species into the DNA of a farmed fish species, such as salmon, tilapia or carp. According to the Center for Food Safety, there are at least 35 species of GE seafood in development around the world, including salmon, trout, catfish, striped bass, flounder and others. In a 2010 poll commissioned by Food and Water Watch, it found that 91% of Americans do not want the U.S. Food and Drug Administration (FDA) to allow GE fish and meat into the marketplace.1
A genetically engineered farmed Atlantic salmon currently pending approval by FDA contains DNA from two other fish species — Chinook salmon and an ocean pout — which enables it to grow at faster rates than traditional farmed salmon. Concerns around the AquAdvantage® Salmon product center on the risk to wild salmon populations. A recent study found that GE salmon can successfully breed with wild salmon species, creating hybrids capable of outcompeting native salmon for resources. Critics of GE seafood also argue that products are not sufficiently tested for safety, and carry allergy risks. More than 1.8 million people have submitted comments to the FDA opposing the approval of GE salmon during the last comment period.
It is Hy-Vee’s intent to sell high-quality seafood that not only is safe for consumption, but that also is harvested or raised in a manner that provides for its long-term sustainability while minimizing damage to the environment and other sea life. In order to protect marine resources and ensure future seafood supplies, we strongly believe that GE seafood has no place in our stores. Therefore, Hy-Vee will not purchase or sell genetically modified or genetically engineered seafood. We are confident this is the best decision for our customers as well as the environment.
Our commitment to not sell genetically engineered seafood is highlighted on the Friends of the Earth pledge website at www.foe.org/gefreeseafood.
1 Lake Research Partners, Commissioned by Food and Water Watch, 9/20/10. “Americans in near unanimity on their disapproval of genetically engineered fish and meat in the marketplace”’ – Retrieved from http://www.saynotogmos.org/ud2010/docs/fish_survey.pdf.
This recipe is refreshing and makes you forget that it’s snowing and winter. Since mahi mahi is a nice light fish, this glaze complements it well without over-powering the flavor.
Honey-Lime Mahi Mahi
All you need:
- 1 lime, zest and juiced
- ¼ cup honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes
- 1 tbsp olive oil
- 1 lb Responsible Choice mahi mahi filets
All you do:
- In a small bowl, mix the lime zest and juice, honey, soy sauce, rice vinegar, garlic and red pepper flakes together until all incorporated.
- Heat the oil in a medium skillet over medium-high heat. Cook the fish for about 3 minutes, then turn over and cook 3 more minutes. Pour the honey-lime sauce over the fish and cook 1 to 2 minutes, until sauce starts to thicken and fish is opaque. Transfer to plates and enjoy.
Mahi mahi has become a staple on restaurant menus and in grocery stores throughout the United States. Hy-Vee is excited to share this delicious fish with our customers by offering wild-caught Responsible Choice mahi mahi in our seafood cases daily. By selecting mahi mahi from Southstream Seafoods, Hy-Vee honors our Responsible Choice seafood initiative to provide a fresh and tasty product while also showing concern for food safety and the environment.
Hy-Vee’s mahi mahi is sourced from the coast of Ecuador using responsible catch methods essential to promoting environmental welfare. A special type of hook called a circle hook is used to catch the fish. Circle hooks, because of their shape, reduce the chance of catching non-target species like seabirds, sharks and sea turtles.
Over the past five years, management of the Ecuadorean mahi mahi fishery has improved significantly, adding measures such as size limits to prevent overfishing. Mahi mahi from Ecuador was recently upgraded from a Red “Avoid” to a Yellow “Good Alternative” according to the Monterey Bay Aquarium’s Seafood Watch program.
Once caught, the mahi mahi is frozen within hours to ensure quality texture and flavor. Each fillet is then hand-cut for portion and quality control. From there, the product is shipped to and packaged in Everett, Massachusetts, and Hy-Vee trucks transport the product to Des Moines, Iowa. The mahi mahi is carefully reviewed by our full-time U.S. Department of Commerce inspector to ensure all quality, wholesomeness and weight requirements are met.
Each delicious serving of mahi mahi is low in calories and saturated fat, with the majority of the calories coming from protein. Six ounces of the fish offers more than 30 grams of protein. As an added benefit, it is a good source of vitamins B-12 and B-6, phosphorus, potassium, niacin and selenium. Mahi mahi is known for its lean and large flakes, mild flavor and usage in fish tacos.
Maybe your idea of a traditional Thanksgiving dinner doesn’t include seafood—but maybe it should! This delicious stuffing features crab and is a good option for any holiday spread as it is fun and different for friends and family to dig in and enjoy. I recommend serving this right alongside your turkey dinner.
Alaska Crab & Andouille Chicken Sausage Stuffing
All You Need:
- 1 (16 oz) package Hy-Vee bakery fresh corn bread
- 1 tbsp olive oil
- 3 strips bacon, cut in small dice
- 3 cloves garlic, minced
- ½ cup small-dice celery
- ¼ cup small-dice carrot
- 1 onion, cut in small dice
- 1 red bell pepper, cut in small dice
- 1 (12 oz) package andouille chicken sausage, cut in small dice
- 1 lb Alaska snow crab meat, thawed
- 2 eggs, beaten
- 1 cup clam juice
- 1 cup chicken stock
- 1 ½ tbsp Old Bay seasoning
- Salt and black pepper, to taste
All You Do:
- Crumble corn bread into a large metal bowl; set aside.
- Preheat the oven to 350 degrees F. Grease a 13-by-9-inch glass dish.
- In a large sauté pan, over medium-high heat, add olive oil and bacon. Cook bacon until fat is rendered. Add garlic, celery, carrot, onion and red pepper; sauté until tender. Add sausage and continue to cook for 5 minutes.
- Pour sautéed ingredients into the crumbled corn bread and add crab meat.
- In a bowl, whisk together eggs, clam juice, chicken broth, Old Bay seasoning, salt and black pepper.
- Pour the egg mixture over the corn bread mixture and mix gently to combine. Pour into greased dish and bake for 30 minutes.