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.

Responsible Choice King Crab Dip

Tailgatin’ Responsible Choice King Crab Dip

All you need:Tailgatin Responsible Choice King Crab Dip

  • 1 (8 oz) package cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • 2 tbsp butter, softened
  • 2 tbsp spicy Bloody Mary mix
  • 2 green onions, finely chopped
  • 1/4 cup finely diced red pepper
  • 2 garlic cloves, minced
  • 2 tsp minced fresh parsley
  • 1 tsp fresh lemon zest
  • 1/2 tsp fresh cracked black pepper
  • 1/8 tsp celery salt
  • 12 oz Responsible Choice King Crab meat
  • 3/4 cup panko bread crumbs
  • 1 tbsp olive oil

All you do:

  1. In a large bowl, combine cream cheese, Parmesan cheese, butter, Bloody Mary mix, green onions, red pepper, garlic, parsley, lemon zest, black pepper and celery salt.
  2. Fold in Responsible Choice King Crab meat without overmixing. Place in a tin foil pan if grilling or glass pie plate if baking.
  3. In a small bowl, toss bread crumbs with olive oil and sprinkle on top of dip.
  4. Grill or bake uncovered at 350 degrees for 20 minutes or until top is browned and bubbly.
  5. Serve with baguette bread or fresh vegetables.

Responsible Choice Gulf Shrimp, Watermelon & Feta Cheese Salad

Serves 4.
Shrimp Watermelon Feta Salad
All you need:

  • juice of 1 lime
  • 2 tbsp Hy-Vee olive oil
  • 1 ½ tsp honey
  • 1 tsp minced jalapeno pepper
  • 1 pound Responsible Choice cooked peeled and deveined Gulf shrimp with tails on
  • ½ small red onion, very thinly sliced
  • 2 tbsp thinly sliced fresh mint
  • 4 cups cubed seedless watermelon
  • salt and pepper, to taste
  • 2 cups baby arugula
  • 2 cups spring mix
  • 1 avocado, peeled, seeded and chopped
  • 3 oz crumbled feta cheese

All you do:

  1. Whisk together lime juice, olive oil, honey and jalapeno pepper in a large bowl. Add shrimp, onion and mint; toss well. Add watermelon, tossing very gently; season to taste with salt and pepper.
  2. Mix greens together and divide among 4 serving plates; top with shrimp mixture and chopped avocado. Sprinkle with feta and serve immediately.

Seared Responsible Choice Scallops with Corn Tomato Salad

All you need:Scallop Corn Tomato Salad

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 8 Responsible Choice sea scallops, small side muscle removed, patted dry
  • Kosher salt and freshly ground black pepper
  • 4 ears sweet corn, slightly charred on grill, cooled
  • 1 1/2 cups halved cherry tomatoes
  • 1 avocado, peeled, pitted and small diced
  • 2 tbsp thinly sliced red onion
  • 1 1/2 tsp fresh thyme leaves
  • 1 tbsp garlic-flavored olive oil
  • Juice of 1 lemon
  • 2 tbsp balsamic glaze
  • 2 cups baby arugula

All you do:

  1. To make the scallops, heat 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 Responsible Choice sea scallops to the pan, making sure they are not touching each other. Sear the 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.
  3. To make the corn tomato salad, cut corn off the cob and place in a bowl.
  4. Add cherry tomatoes, avocado, red onion, thyme, olive oil and lemon. Season to taste with salt and pepper.
  5. To plate, drizzle balsamic glaze on a serving platter and top with baby arugula, corn salad and finish with the seared scallops.
    Serve immediately.

Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:
Quinoa SaladGrilled Salmon Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Recipe Spotlight: Bairdi Snow Crab Salad

Bairdi Snow Crab Salad

Serves 12 (1/4 cup each).

All you need:

  • 14 oz cooked crabmeat, roughly chopped
  • 1 (6 oz) container Hy-Vee non-fat plain Greek yogurt
  • 1/2 cup shredded carrot
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red pepper
  • 3 green onions, sliced on the bias
  • Squeeze of fresh lemon
  • 1/2 tsp sriracha
  • 1/4 tsp celery salt
  • 1/8 tsp black pepper
  • Kashi Original 7-Grain Crackers, for serving

All you do:

  1. Combine crabmeat, Greek yogurt, carrot, celery, red pepper, green onions, lemon juice, sriracha, celery salt and black pepper in a bowl and refrigerate for 30 minutes.
  2. Serve with Kashi Original 7-Grain Crackers.

Chef Recommendations for Pairing Cheese with Seafood

Have you considered pairing cheese with your seafood? When pairing foods, it’s all about the taste experience and taking flavors to the next level.

Below I’ve outlined some ideas for you to try. Some of these suggestions may surprise you, but I think you’ll be amazed at how well the flavors come together.

    Responsible Choice Label

  • Sartori basil and olive oil cheese complements mild fish, such as tilapia. Coat tilapia with a breading using panko, Italian herbs and sun-dried tomatoes and top the fish with grated cheese before baking.
  • If you’re cooking a dense fish, such as Hy-Vee Responsible Choice tuna, salmon or mahi mahi, crumble lemon Stilton on the top as you let it rest after removing it from the grill or oven. Some of the cheese will melt, but the lemon bits will remain, just as if you had grated fresh lemon over it.
  • If blackening Hy-Vee Responsible Choice tuna, salmon or mahi mahi, top with some Maytag blue cheese crumbles and serve with a ramekin of mango chutney.
  • Try topping fresh halibut with goat cheese and herbs; the cheese has a unique favor that pairs perfectly with halibut.
  • Consider serving Sartori black pepper cheese with smoked Hy-Vee Responsible Choice salmon on an appetizer plate.
  • Make macaroni and cheese with gorgonzola, a veined Italian blue cheese, lobster and peas. You can also use Hy-Vee Responsible Choice shrimp, shredded tilapia or salmon in this recipe.
  • Shrimp, lobster and oysters (find an option with the Responsible Choice logo) pair well with baked brie, spinach and fresh herbs.
  • Try tilapia fish tacos with cojita cheese.
  • Steamed mussels pair nicely with bacon lardons and blue cheese.
  • Considering making Hy-Vee Responsible Choice shrimp pasta with pesto and Parmesan cheese.

My personal favorite recommendations are Havarti shrimp pasta or crab-crusted salmon with shiitake mushrooms. I’m excited to share the recipes for both of these dishes below. If you’re unsure, talk with your Hy-Vee store’s chef, cheese specialist or seafood team.


Crab-Crusted Salmon with Shiitake Mushrooms

All you need:

  • 1/2 cup panko breadcrumbs
  • 1 tbsp chopped fresh parsley
  • 4 (5 oz each) Responsible Choice Mt. Cook salmon portions, skin removed
  • 1/2 to 3/4 cup Hy-Vee imitation crab cheese ball mix (found in seafood dept.)
  • 2 to 3 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp minced shallot
  • 1 1/4 cups sliced shiitake mushrooms
  • 1 tsp minced fresh thyme
  • Salt and pepper, to taste

All you do:

  1. Preheat oven to 350 degrees. In a bowl, combine bread crumbs and parsley; set aside.
  2. Season salmon filets with salt and pepper and spread 2 to 3 tablespoons crab cheese ball evenly across fillet. Place fillet, cheese side down, in bread crumb mixture and pat to adhere.
  3. Heat sauté pan to medium-high heat and add the oil. Place bread crumb side salmon down in pan and cook until breading is golden; turn fillets and cook 3 to 4 minutes more. Place salmon in a baking dish crumb side up and finish baking until fish is cooked through, 8 to 10 minutes.
  4. Meanwhile, remove excess oil from sauté pan and wipe clean; heat to medium-high heat and add butter, shallots, mushrooms and thyme; season with salt and pepper and sauté until mushrooms are wilted.
  5. Place salmon on a serving platter; top with shiitake mushrooms before serving.

Havarti Shrimp and Pasta Sauté

All you need:

  • 1 pound linguini pasta
  • 1 tbsp olive oil
  • 2 to 3 strips bacon, finely chopped
  • 1 clove garlic, minced or pressed
  • 1 tbsp minced shallot
  • 1/2 pound Responsible Choice Hy-Vee natural raw, peeled and deveined shrimp
  • 1/4 cup white wine, optional
  • 1/2 cup heavy cream
  • 1/4 to 1/2 cup shredded Havarti cheese
  • Squeeze of fresh lemon
  • 2 tbsp chopped curly parsley
  • Sea salt and pepper, to taste

All you do:

  1. Bring a pot of salted water to a rolling boil; add linguini 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 garlic and shallot, sauté until fragrant. Add shrimp and sauté for 1 minute.
  3. Add white wine and reduce by half. Add heavy cream, Havarti cheese, lemon juice, parsley, salt and pepper. Reduce for 3 to 5 minutes. Add pasta to the pan and toss until sauce coats all ingredients.

Recipe Spotlight: Responsible Choice Belize Shrimp Roll with Fresh Pineapple & Avocado

Responsible Choice Belize Shrimp Roll with Fresh Pineapple & Avocado

All you need:

  • Belize Shrimp Roll1/2 cup mayonnaise
  • 1 tsp stone ground Dijon mustard
  • Squeeze of fresh lemon
  • 1 1/2 tbsp minced fresh cilantro
  • 1 green onion, sliced on the bias
  • 1 stalk celery, small diced
  • 1/4 cup small diced red pepper
  • 1/2 cup small diced fresh pineapple
  • 1 avocado, peeled, seeded and chopped
  • 1/2 fresh jalapeno pepper, finely minced
  • Salt and pepper, to taste
  • 1 pound fully cooked, tail removed Responsible Choice Belize shrimp
  • 4 crusty hard rolls, sliced in the center to create a pocket

All you do:

  1. Combine mayonnaise, mustard, lemon juice, cilantro, green onion, celery, red pepper, pineapple, avocado and jalapeno. Season to taste with salt and pepper.
  2. Stir in shrimp and season again if necessary.
  3. Refrigerate until chilled and serve in crusty rolls. Serve immediately.

Recipe Spotlight: Plank Potlatch Responsible Choice Mt. Cook Salmon

Enjoy this delicious grilled salmon recipe all summer long. For more seafood grilling tips, check out our previous post.


Plank Potlatch Responsible Choice Mt. Cook Salmon

All you need:

    Plank Potlatch Salmon

  • 1 cedar plank
  • 4 tsp kosher salt
  • 3 tsp chili powder
  • 2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp brown sugar
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried leaf oregano
  • 1/4 cup olive oil, divided
  • 1 (3 pound) skin-on Responsible Choice Mt. Cook salmon fillet
  • Fresh lemon wedges, optional

All you do:

  1. Soak a cedar plank at least one hour or overnight. Preheat grill to high heat.
  2. In a small bowl, mix together salt, chili powder, black pepper, garlic powder, onion powder, mustard, brown sugar, red pepper flakes and oregano. Set aside.
  3. Place cedar plank on hot grill, smooth-side-down, for 10 minutes, being careful not to burn the plank.
  4. Carefully flip plank over and brush smooth side of the plank with olive oil. Brush salmon with remaining olive oil. Season top of salmon liberally with desired amount of seasoning mixture. Place salmon, skin side down, on smooth side of the cedar plank.
  5. Grill, covered, for 25 to 30 minutes or until fish flakes easily with a fork.
  6. Serve with fresh lemon wedges if desired.