Oyster- Andouille Sauté with Angel Hair Pasta

All you need:

  • 1 pint oysters
  • 1 cup oyster juice (drained from oysters + water)
  • 1 package Andouille sausage, chopped
  • 6 tbsp butter
  • 1/3 cup flour
  • 1 bunch of leeks, chopped fine
  • 2 ribs celery, chopped fine
  • 1 bell pepper, chopped fine
  • 1 8-ounce package mushrooms, chopped
  • 1 tbsp minced garlic
  • 2 tsp lemon juice
  • 1/3 cup dry white wine
  • 2 tsp hot sauce
  • ¾ cup chicken stock
  • 1 box of Hy-Vee angel hair pasta

All you do:

  1. Add oysters to a fine mesh strainer with a bowl placed underneath. After draining, pour the oyster juice into a measuring cup. If it measures less than 1 cup, add water to make 1 full cup. Store oyster juice and oysters in the refrigerator until you are ready to use.
  2. In a medium pot, sauté Andouille sausage over medium heat until the sausage starts to brown. Remove the browned sausage, set aside. Using the same pot with sausage drippings, add butter. Once melted, add the flour and stir constantly. Cook for 5-7 minutes.
  3. Add leeks, celery, bell pepper, mushrooms and garlic. Stir frequently and cook until soft.
  4. Add lemon juice, white wine, hot sauce and oyster juice; stir to incorporate.
  5. Add chicken stock and bring to a boil.
  6. Add oysters and Andouille sausage, stirring to bring it together.
  7. Cook pasta according to directions. Serve oyster sauté over pasta.

Mango-Curry Responsible Choice Shrimp

All you need:

  • 2 ripe mangoes, diced
  • 1 can mangoes in light syrup, drained
  • 1/2 cup shredded coconut
  • 1 tbsp curry powder
  • 2 tbsp honey
  • 1 tbsp cinnamon
  • 1 1/2 tbsp ginger paste
  • 1 tbsp lemon juice
  • 1/4 cup orange juice
  • 4 tbsp + 3 tbsp butter
  • 2 tsp Sriracha sauce
  • Salt & pepper
  • 1 pound peeled and deveined Responsible Choice shrimp

All you do:

  1. In a food processor, add the diced mangos, canned mango, coconut, curry powder, honey, cinnamon, ginger paste, lemon juice, and orange juice. Blend until smooth.
  2. In a medium saucepan, melt 4 tablespoons butter and stir in the mango mix from the food processor. Bring mixture to a light simmer and add the Sriracha and salt & pepper to taste.
  3. In a sauté pan add 3 tablespoons butter; melt. Add shrimp and cook until done (about 5-6 minutes) then add mango sauce.
  4. Serve over rice or noodles.

Ginger-Orange Responsible Choice Shrimp

Serves 4

All you need:

    • 1 pound Responsible Choice Shrimp, peeled and deveined
    • 2 tsp Tony Chachere seasoning
    • 1 tbsp butter
      1 tbsp olive oil
      3 tsp peeled and minced ginger
    •  2 tbsp brown sugar
      1 tsp dry mustard
    • 1 cup orange juice
      2 tsp finely grated orange zest
    • 2 tbsp thinly sliced green onion
      salt and pepper to taste

All you do:

  1. Season the shrimp with Tony Chachere seasoning set aside in a bowl.
  2. In a sauté pan, melt butter. Add olive oil and ginger and mix while on the heat for about 1 minute.
  3. Add brown sugar and dry mustard; stir and blend well. Add orange juice and zest bring to a simmer.
  4. Add green onion and shrimp and cook till done, about 5 minutes. Serve over cooked rice or noodles.

Responsible Choice Salmon with Chimichurri Sauce

This week’s Hy-Vee Responsible Choice seafood ad gives you the perfect opportunity to try this recipe. Our fresh, delicious Responsible Choice salmon can be prepared in a variety of ways. I suggest cooking a salmon filet in a pan with a little oil, three minutes a side, turning only once over medium to medium-high heat. Alternatively, bake the salmon in a 350-degree oven for about 15 to 20 minutes, checking for an internal temperature of 145 degrees.

When the salmon is done, spoon Chimichurri Sauce (recipe below) over the filet and enjoy. This sauce also makes a great topping for cooked tuna.

Chimichurri Sauce

Serves 4.

All you need:

  • 1 small onion, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • ½ cup freshly chopped cilantro
  • 4 cloves minced garlic
  • 1 tbsp ground oregano
  • 1/4 tsp ground red pepper
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh chopped parsley
  • Juice of 2 limes

All you do:

  1. Add the rough-chopped onion and oil into the blender and pulse until fine.
  2. Add vinegar, cilantro, garlic, seasonings and lime juice to the blender. Blend to the point where it is a thick green liquid.
  3. Let stand for 2 to 3 hours before serving. It will improve over time. Keep in refrigerator up to 3 days.

Cornbread Andouille and Oyster Stuffing

I grew up in New Orleans where the winter is the perfect time to enjoy oysters, and Thanksgiving is the perfect time for oyster stuffing to go along with the turkey. This recipe is my favorite – and the best I have ever eaten.

All you need:

  • 6 to 8 cups diced cornbread (one 8-inch-square pan)
  • 1 pound andouille sausage, cut into quarters lengthwise then into slices 1/2 inch or smaller
  • 4 tbsp butter
  • 2 cups chopped onion (roughly 2 medium)
  • 1 1/2 cups chopped celery (4 ribs)
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 bunches green onions, chopped, divided
  • 1 1/4 pounds Responsible Choice oysters
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 3 1/2 cups chicken stock, divided
  • Salt and pepper, to taste
  • 1/2 cup chopped fresh Italian parsley

All you do:

  1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside.
  2. In a large bowl, crumble the cornbread.
  3. In a large skillet, brown sausage. Add to bowl with cornbread.
  4. Using the same skillet, melt butter over medium to medium-high heat. Add onion, celery, bell peppers and half of the green onions cook until wilted, 3 to 4 minutes. Stir in oysters, garlic, thyme and sage; cook for 5 minutes. Transfer to bowl with cornbread.
  5. Bring chicken stock to a boil. Carefully pour about 3 cups over the cornbread mixture. Stir well until cornbread is moistened; the consistency should be moist not soggy. Add additional broth if the stuffing is dry.
  6. Season with salt and pepper. Stir in the parsley and rest of the green onions. Transfer to prepared dish; pat down to form an even layer. Cover with foil.
  7. Bake 15 minutes, remove foil and bake another 15 minutes or until golden brown.

Blackened Fish Tacos with Cabbage Slaw

This is a 3-part recipe, and although it looks complex it is really easy to do. Use any fresh or thawed Responsible Choice white fish; I suggest tilapia, cod, mahi mahi or catfish.

All you need:

  • 3 cups shredded cabbage or slaw mix
  • Bolthouse Farms Mango Chipotle, Southwest Chipotle or Salsa Ranch
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup lime juice
  • 2 tsp chili powder
  • ½ of a jalapeno pepper, chopped fine
  • ½ cup fresh chopped cilantro
  • 3 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp white pepper
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • Responsible Choice white fish, such as tilapia, cod, mahi mahi or catfish
  • Canola oil, as needed
  • Corn or flour tortillas

All you do:

  1. To make the Cabbage Slaw, combine shredded cabbage or slaw mix with dressing in a large bowl. Cover and refrigerate until ready to use.
  2. To make Baja Sauce, combine sour cream, mayonnaise, lime juice, 2 teaspoons chili powder, jalapeno and cilantro in a small bowl. Cover and refrigerate until ready to use.
  3. To make Blackening Seasoning, whisk together paprika, garlic powder, white pepper, onion powder, cumin, oregano, salt, black pepper, cayenne pepper and 1/2 teaspoon chili powder in a large bowl.
  4. Rub the fish with the blackening seasoning.
  5. Heat oil in a large skillet over medium-high heat. Cook fish, in batches if necessary, about 3 minutes on each side or until it flakes easily with a fork. Flake fish into large chunks.
  6. Fill corn or flour tortillas about half full with fish, top each with about 1 teaspoon of Baja sauce and some Cabbage Slaw.

Copper River Salmon with Tomato-Cucumber Relish

Serves 2.

All you need:

  • 2 Roma tomatoes, finely chopped
  • 1/2 cucumber, peeled and diced
  • 1/2 small onion, finely chopped
  • Juice of 1 lemon
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1 tsp capers
  • 1 tsp balsamic vinegar
  • 1/4 tsp Worcestershire sauce
  • 2 (4 oz each) Copper River salmon filets

All you do:

  1. Combine tomatoes, cucumber, onion, lemon juice, garlic, thyme, capers, balsamic vinegar and Worcestershire sauce in a bowl and refrigerate for 30 minutes.
  2. Meanwhile, grill or roast Copper River salmon as desired.
  3. Divide the salmon between 2 plates and serve with Tomato-Cucumber Relish.

Responsible Choice Salmon with Hoisin Glaze

I enjoy using our famous Copper River Salmon filets for this recipe, and pairing it with a quick vegetable stir-fry. This glaze is versatile, so you may cook the fish to your preference.

All you need:

  • 3 tbsp rice vinegar
  • ¼ tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tsp minced ginger
  • 3 green onions, thinly sliced
  • ½ cup chicken broth
  • 1 tsp corn starch
  • ¼ tsp sriracha hot sauce
  • Responsible Choice salmon filets

All you do:

  1. Mix rice vinegar, sesame oil, hoisin sauce, ginger and green onions in a bowl.
  2. In a small saucepan, bring chicken broth to a simmer; whisk in hoisin sauce mixture and bring to a boil.
  3. Whisk in corn starch and continue to whisk until it starts to thicken. Add sriracha and cool.
  4. Serve over cooked Responsible Choice salmon.
  5. To bake salmon, bake salmon at 350 degrees for 15 to 20 minutes or until the internal temperature is 145 degrees. To grill salmon, season the salmon with salt and pepper and brush with olive oil. Sear the salmon, flesh side down, over high heat and flip over onto the medium-heat side of the grill to finish cooking. Figure about six minutes per inch of filet or until the internal temperature reaches 145 degrees.