Responsible Choice Shrimp & Veggie Potsticker Stir-Fry

Serves 4.

All you need:

  • 1/2 cup Hy-Vee stir fry sauce
  • 2 tsp Hy-Vee sriracha sauce
  • 3 tbsp olive oil, divided
  • 1 (9.4 oz) box frozen vegetable potstickers, thawed
  • 8 oz (51-60 count) peeled and deveined Responsible Choice shrimp
  • 2 thinly sliced green onions
  • 2 minced garlic cloves
  • 1 tbsp finely grated fresh ginger
  • 1 cup sugar snap peas
  • 1 cup shredded carrots
  • 1 red pepper, cut into 1/2″ slices
  • ½ cup thinly sliced red onion
  • 2 cups diced green cabbage

All you do:

  1. In a small bowl, whisk together stir fry sauce and sriracha sauce; set aside.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the potstickers and cook until lightly browned on all sides, 3-5 minutes. Add 3 tablespoons water to the pan, cover and cook until the water has evaporated and the potstickers are cooked through, 1 to 2 minutes; transfer to a plate.
  3. In same sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and sauté for 3-4 minutes; transfer to plate holding potstickers and keep warm.
  4. Heat the remaining tablespoon oil over medium-high heat and add green onions, garlic and ginger and cook, stirring, for 1 minute. Add the snap peas, shredded carrot, red pepper, red onion and green cabbage. Sauté vegetables for 2 minutes or until crisp tender.
  5. Add the stir fry sauce mixture and toss to combine. Return the potstickers and shrimp to the pan and toss with the vegetables.

Moroccan-Style Cod, Chickpea & Kale Stew with Toasted Almond & Date Gremolata

Serves 4.

All you need:

Gremolata

  • ¾ cup sliced almonds, toasted
  • 3 tbsp chopped cilantro
  • 3 tbsp chopped mint
  • zest of half a lemon
  • juice of a lemon
  • ½ cup chopped dried dates
  • 1 tbsp olive oil
  • salt and pepper, to taste

Stew

  • 2 tbsp olive oil
  • 2 large leeks, white and light green parts only, small dice
  • 4 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 ½ tsp ground turmeric
  • ¼ tsp ground cayenne pepper
  • ½ tbsp brown sugar
  • 1 large sweet potato, peeled and chopped
  • 1 (10 oz) bag frozen green and yellow whole beans and baby carrots (separate carrots from green beans)
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 1 ½ quarts vegetable broth
  • 1 ½ pounds cod, cut into 1-inch cubes
  • 1 yellow pepper, chopped
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • sea salt and black pepper, to taste
  • 3 cups rough chopped fresh kale, tough ribs removed

All you do:

  1. Place gremolata ingredients, almonds, cilantro, mint, lemon zest and juice, dates and olive oil, in a bowl; lightly stir to combine and season with salt and pepper to taste; set aside.
  2. Heat the olive oil in a large soup pot over medium heat.
  3. Add the leeks and cook until softened.
  4. Add garlic, ginger, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
  5. Add brown sugar, sweet potatoes and carrots; season to taste with salt and pepper. Add tomatoes and vegetable broth and stir.
  6. Bring the soup to a simmer and cook until potatoes and carrots are tender, 10 to 12 minutes.
  7. Add cubed cod, yellow pepper, chickpeas and green and yellow beans and simmer until all are tender, 5 to 7 minutes.
  8. Add the kale to the pot, slowly stir to avoid breaking the cod and cook for 1 minute or until just wilted. Season with salt and pepper and serve topped with almond and date gremolata.

Grilled Red Snapper with Fresh Avocado, Tomato And Corn Salsa

Serves 4.

All you need:

  • 1 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp paprika
  • ¾ tsp salt
  • 4 red snapper fillets, thawed
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, diced
  • ½ cup fresh or frozen sweet corn
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • 1 tbsp fresh lime juice
  • dash of hot sauce or cayenne pepper
  • salt and pepper, to taste

All you do:

  1. Prepare grill for medium-high heat grilling.
  2. Combine cumin, cayenne, paprika and salt. Season fish with spice mixture and place flesh side down on a well-oiled grill. Grill 4 to 5 minutes per side or until fish flakes easily.
  3. Meanwhile in a bowl, combine avocado, tomato, corn, cilantro, red onion, lime juice and hot sauce; season with salt and pepper.
  4. Serve warm fish with chilled salsa on top.

Classic Salmon Burgers with Asian Slaw

Serves 4.

All you need:

    salmon burger with asian slaw

  • 1 small bag coleslaw blend
  • 1 green onion, sliced on the bias
  • ½ red pepper, julienned
  • 2 tbsp chopped fresh cilantro
  • 2 ½ tbsp rice wine vinegar
  • 2 ½ tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 ½ tbsp brown sugar
  • 1 tbsp grated fresh ginger root
  • 1½ tsp sesame seeds
  • 1 clove garlic, minced
  • 2 tbsp peanut or almond butter, optional
  • Butter or oil, as needed
  • 4 Chef Kim-inspired classic salmon burgers, available in the Hy-Vee meat case
  • 4 hamburger buns or ciabatta rolls

All you do:

  1. In bowl, combine coleslaw blend, green onion, red pepper and cilantro. In separate bowl, mix vinegar, vegetable oil, soy sauce, brown sugar, ginger root, sesame seeds, garlic and peanut butter. Do not combine until ready to serve. Refrigerate.
  2. Heat butter or oil in a large nonstick skillet over medium-high heat until very hot. Cook patties 6 to 8 minutes, turning once. Alternately, grill patties for 6 to 8 minutes, carefully turning once.
  3. To serve, combine cabbage mixture and dressing. Place each salmon patty on a bun or ciabatta roll and top with Asian slaw.

Creamy Responsible Choice Shrimp Sauté with Bacon & Peas

Shrimp Saute RecipeServes 4.

All you need:

  • 1 pound uncooked farfalle pasta
  • 1 tbsp olive oil
  • 4 strips bacon, finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 pound raw, peeled, deveined (51 to 60 ct) Responsible Choice shrimp
  • ½ cup white wine
  • 3/4 cup heavy cream
  • Salt and pepper, to taste
  • ½ cup Parmesan cheese, divided
  • ½ cup frozen peas, thawed

All you do:

  1. Bring a pot of salted water to a rolling boil; add pasta and boil until cooked, 5 to 6 minutes. Drain pasta and set aside.
  2. In a large sauté pan, heat oil and fry bacon until crisp-tender. Add the garlic and shallot; sauté until fragrant. Add shrimp and sauté for 1 minute.
  3. Add white wine and reduce by half. Stir in heavy cream, salt, pepper and ¼ cup Parmesan cheese. Simmer for 3 to 5 minutes, until thickened.
  4. Add cooked pasta and peas to the pan and toss until sauce coats all ingredients. Season pasta to taste with salt and pepper and top with remaining ¼ cup Parmesan cheese. Serve immediately.

Grilled Red Snapper with Citrus Herb Salad

Serves 4.

All you need:Red Snapper Citrus Herb Salad
Salad

  • 4 small radishes, thinly sliced
  • ½ small fennel bulb, halved cored and shaved paper thin, plus 2 tbsp fennel fronds
  • ¼ small red bell pepper, finely diced
  • ½ jalapeno, seeded and thinly sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp thinly sliced green onions
  • 2 tbsp chopped mint
  • 1 avocado, peeled, pitted and diced
  • 1 large ripe grapefruit
  • 1 large ripe tangerine
  • 2 tbsp olive oil
  • Squeeze of fresh lemon juice
  • Salt and pepper, to taste
  • 4 cups spring greens

Fish

  • 4 (4 to 6 oz each) skin-on red snapper fillets
  • Olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Squeeze of fresh lemon juice

All you do:
Salad:

  1. In a large bowl, toss radishes, fennel bulb and fronds, bell pepper, jalapeno, cilantro, green onions and mint; fold in avocado.
  2. Using a sharp knife, peel the grapefruit and tangerine, removing all of the bitter white pith. Working over a separate bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl to release all the juice. Add the citrus sections to the radish salad and reserve the juice in the bowl.
  3. To make the dressing, add olive oil and lemon juice to the bowl with the citrus juice and season with salt and pepper. Toss the spring greens with a couple tablespoons of dressing and place the remainder of the dressing on the radish salad. Set aside.

Fish:

  1. Preheat grill to medium-high heat. Brush the grill grates and flesh of fish with olive oil; season with salt and pepper.
  2. Place fish flesh side down on grill and cook for 2 minutes; turn 45 degrees to create hatch grill marks and cook for 2 minutes more. Flip fish and finish grilling until just white throughout or internal temperature reaches 145 degrees. Remove fish from grill and squeeze with lemon.

To serve, divide spring greens among four separate plates and top with a piece of grilled fish. Top each piece of fish with radish citrus salad and serve immediately.

Seared Responsible Choice Scallops with Chimichurri

All you need:
ScallopsSeared Scallop Chimichurri Pineapple

  • 2 tsp unsalted butter
  • 2 tsp olive oil
  • 8 Responsible Choice sea scallops, small side muscle removed, patted dry
  • Kosher salt and freshly ground black pepper

Chimichurri

  • 1 cup lightly packed chopped Italian parsley
  • 4 cloves garlic, minced
  • ½ tsp chile pepper flakes
  • 2 tbsp fresh oregano leaves
  • 1 tbsp fresh thyme leaves
  • 2 tbsp minced shallot
  • 3 tbsp sherry wine vinegar or red wine vinegar
  • 3 tbsp lemon juice
  • ¾ cup olive oil
  • Salt and cracked black pepper, to taste
  • 4 slices grilled pineapple

All you do:
Scallops

  1. Heat the butter and oil in a 12- to 14-inch sauté pan over high heat. Season scallops with salt and pepper.
  2. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear scallops for 1 minute on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

Chimichurri

  1. Place parsley, garlic, chile flakes, oregano, thyme, shallot, vinegar and lemon juice in a blender or food processor and pulse until well chopped. Slowly pour in olive oil and season to taste with salt and pepper. Chimichurri should be roughly chopped. Set aside.
  2. To serve, lay 4 slices of grilled pineapple on large plate, top with seared scallops and drizzle with chimichurri sauce. Serve immediately.

Recipe Spotlight: Linguini with Responsible Choice Alaska Snow Crab in a Garlic White Wine Sauce

Linguini with Responsible Choice Alaska Snow Crab in a Garlic White Wine Sauce
Serves 4 (1 cup each).

All you need:

  • 1 pound box Hy-Vee linguini
  • 1 tbsp Hy-Vee olive oil
  • 4 oz Hy-Vee double smoked bacon, finely chopped
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves garlic, minced
  • 1 shallot, sliced
  • 2 pounds shell on Responsible Choice Alaska Snow Crab Clusters, cut into 3-inch pieces
  • ¾ cup dry white wine
  • 3 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • ½ cup shredded Hy-Vee Parmesan cheese

All you do:

  1. Bring a large pot of salted water to a boil. Add linguine and boil until al dente. Drain pasta, reserving 1/2 cup pasta water; set aside.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat; add bacon and cook until browned and crisp. Remove bacon from pan using a slotted spoon and allow to drain; set aside.
  3. Return sauté pan to medium heat and add butter, garlic and shallot and sauté for 2 minutes.
  4. Increase heat to high and add crab and wine and bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced by half, 3 to 4 minutes.
  5. Add pasta, reserved cooking liquid, reserved bacon, parsley, chives, cherry tomatoes, lemon zest and juice and toss to combine. Season to taste with salt and pepper.
  6. Transfer pasta to a serving dish and top with Parmesan cheese.

Recipe Spotlight: Responsible Choice Creole Shrimp Pasta

Responsible Choice Creole Shrimp Pasta
Serves 4.
Responsible Choice Creole Shrimp Pasta
All you need:

  • 1 pound uncooked linguini
  • 1 pound raw peeled deveined Responsible Choice shrimp
  • 2 tsp creole seasoning, to taste
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup white wine, optional
  • 1/2 to 3/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • sea salt and pepper, to taste
  • 1/2 cup diced fresh tomatoes
  • squeeze of fresh lemon
  • 1 tbsp chopped parsley

All you do:

  1. Bring a pot of salted water to a rolling boil; add linguini and boil for 5 to 6 minutes or until al dente. Drain; set aside.
  2. Toss shrimp with creole seasoning and set aside.
  3. In a large sauté pan, heat oil over medium-high heat. Add garlic and red onion, sauté until fragrant. Add shrimp and sauté for 1 minute. Add white wine and simmer until reduced by half. Stir in 1/2 cup heavy cream and Parmesan cheese. Simmer for 3 to 5 minutes. Add linguini and toss until sauce coats all ingredients; add additional heavy cream for desired sauce consistency, if needed.
  4. Season to taste with salt and pepper. Top with fresh tomatoes, a squeeze of lemon and chopped parsley.

Responsible Choice Mussels with Blue Moon and Crusty Bread

All you need:Blue Moon Mussels

  • 2 strips bacon, thinly sliced
  • 2 shallots, sliced
  • 3 tbsp butter, divided
  • 1 tsp ground coriander
  • zest and juice of 1 orange
  • 1 pound Responsible Choice mussels, rinsed and cleaned
  • 6 oz Blue Moon beer
  • sea salt and black pepper, to taste
  • 3 tbsp chopped Italian parsley
  • Crusty bread, for serving

All you do:

  1. Heat a large sauté pan over medium-high heat. Add bacon and cook until crisp.
  2. Add shallots and 1 tablespoon butter; sauté until soft. Add coriander, and cook, stirring, for about 20 seconds.
  3. Stir in orange zest and juice. Add mussels and beer. Season with salt and pepper. Increase heat to high and cook for about 5 minutes or until the liquid has reduced by half.
  4. Gently stir in parsley and remaining 2 tablespoons butter; cook for another 2 to 3 minutes or until the butter has melted.
  5. Serve with hunks of crusty bread to soak up the broth.