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.

Creole Sauce Featuring Responsible Choice Shrimp

All you need:

  • ¼ cup olive oil
  • 1 cup sliced red bell peppers
  • 1 cup sliced green bell peppers
  • 1 cup sliced celery
  • 1 cup sliced onion
  • 2 tbsp Tony Chachere’s Creole Seasoning
  • 2 tbsp minced garlic
  • 2 28-oz cans Hy-Vee diced tomatoes
  • 1 Tbsp. Crystal hot sauce
  • 1 pound (41-50 count) Responsible Choice Gulf shrimp
  • 1 tbsp Tony Chachere’s Creole Seasoning
  • 2 tbsp canola oil

All you do:

  1. Heat olive oil in heavy bottom saucepot. Add red and green peppers, celery, onion and 2 tablespoons of Creole seasoning. Cook over medium high heat until onions are translucent.
  2. Add garlic. Cook for 5 more minutes.
  3. Add diced tomatoes and cook over medium heat for 25 to 30 minutes. Remove from heat and add hot sauce. Adjust seasoning as preferred. Set aside.
  4. Season shrimp with 1 tablespoon Creole seasoning.
  5. Heat canola oil over medium high heat in a large skillet. When a light haze forms above the oil, add the shrimp and cook for 2 to 3 minutes.
  6. Add Creole sauce (prepared in steps 1-3) to shrimp and bring to a light simmer when shrimp are pink approximately 6-7 minutes. Serve with steamed white rice.

Clam Chowder Day Recipe

Serves 8

All you need:

  • 15 raw clams (2 to 2-1/2 pounds) or 6 oz canned clams
  • add 5 (8 oz each) bottles clam juice
  • add 10 slices Hy-Vee bacon, chopped
  • add 1/2 Vidalia onion, chopped
  • add 4 tbsp Hy-Vee butter
  • add 1 c. Hy-Vee flour
  • add 5 medium Hy-Vee russet potatoes, peeled and diced
  • add 1/2 c. Hy-Vee skim milk
  • add 1/2 c. Hy-Vee half-and-half
  • add 1 tsp Hy-Vee salt
  • add Hy-Vee ground black pepper, to taste

All you do:

  1. If using raw clams, soak in fresh water for 20 minutes. Scrub shells. In a stock pot with lid, bring 1 cup water to boiling. Add clams and steam for 10 to 15 minutes, removing the clams as they open. Discard any that do not open. Remove clams from shells, chop and set aside; discard shells.
  2. Heat clam juice in a large saucepan on medium heat.
  3. Fry bacon in a large skillet until crispy. Remove and crumble bacon, reserving drippings. Add onions to skillet. Cook over medium heat until translucent. Add butter, bacon and flour to onions and cook, stirring continuously, for 5 minutes.
  4. Increase heat on clam juice to medium-high. Add onion mixture to saucepan while whisking continuously. Continue stirring to ensure no lumps form. Add clams and stir. Add potatoes, milk, half-and-half and salt.
  5. Reduce heat to medium-low and simmer for 35 minutes, stirring frequently.
  6. Season to taste with black pepper.

Responsible Choice Clam Chowder

Serves 6

All you need:

  • 4 medium-sized potatoes, diced
  • 1 tbsp vegetable oil
  • 1 (12 oz) package salt pork, skin removed and diced
  • 1 pound butter
  • 2 onions, diced
  • 4 stalks celery, diced
  • 2 cups flour
  • 1 quart clam juice (Note: You can use the clam juice strained from your clams)
  • 1 quart whole milk
  • 2 tbsp salt
  • 1 tsp pepper
  • 1 tbsp Worcestershire sauce
  • Tabasco sauce, to taste (5-10 drops)
  • 2 cups Responsible Choice clams, chopped

All you do:

  1. Add diced potatoes to a pot, and add just enough water to top the potatoes. Boil until tender, then keep potatoes in the water but remove from heat.
  2. Heat vegetable oil over medium heat add salt pork and render out fat for 10 to 15 minutes, or until slightly brown.
  3. To the salt pork pan, add butter, onions and celery. Cook for 20 minutes or until onions are translucent.
  4. Add flour and cook for 5 minutes. Add 1/2 quart of clam juice and stir constantly until thick. Add remaining clam juice.
  5. Add milk and potatoes, including the water used for boiling.
  6. Cook mixture for 20 minutes, stirring occasionally so as not to let mixture stick to the bottom. If the soup starts to stick, take off heat and let rest for 10 minutes, then resume cooking. Soup will taste starchy if not fully cooked.
  7. Add salt, pepper, Worcestershire sauce, Tabasco sauce and Responsible Choice clams. Simmer for 5 more minutes. Serve with crackers and salted butter.

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.

Blue Moon Glazed Responsible Choice Shrimp

All you need:

  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 4 oz Blue Moon beer
  • 2 tbsp honey
  • 1 tsp Sriracha
  • 1/2 fresh lemon, juiced
  • 8 oz Responsible Choice raw shrimp, peeled and deveined

All you do:

  1. Sautee the garlic in olive oil until fragrant, about 2 minutes. Add beer and let it simmer until alcohol is burned out, also about 2 minutes.
  2. Add honey, Sriracha and lemon juice and let simmer to thicken about 2 to 3 minutes.
  3. When you notice the sauce thickening add the shrimp, and cook 1 to 2 minutes on each side. Serve over rice or quinoa and enjoy.

Note: If the sauce is not thick enough when the shrimp is cooked, remove the shrimp into a separate bowl, and reduce the liquid thick enough to coat the back side of a spoon.

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.

Responsible Choice Shrimp Toast

All you need:

  • ½ pound salted butter
  • 1 loaf sliced white bread
  • 1 bunch green onions
  • 1 can water chestnuts
  • 1 pound Responsible Choice cooked shrimp, peeled and deveined
  • 1 tbsp creole seasoning
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 to 1½ cups sesame oil, divided
  • Toasted sesame seeds, for garnish

All you do:

  1. Preheat oven to 350 degrees. Melt butter and brush butter both sides of each slice of bread. Place on a baking sheet. Toast until golden brown; cool.
  2. Coarsely chop green onions. Drain and rinse water chestnuts. Pulse onions and water chestnuts in a food processor until chopped very fine.
  3. Place shrimp in food processor, and puree, scraping the sides of the bowl 2 or 3 times. Transfer to a bowl.
  4. Stir in creole seasoning, soy sauce, rice vinegar and 2 tablespoons sesame oil.
  5. Divide shrimp mixture evenly among the slices of toast and spread evenly on top.
  6. Heat sesame oil in a nonstick skillet over medium heat. Place the toast, shrimp side down, and cook until golden brown. If desired, slice into pieces and garnish with toasted sesame seeds.

Spicy Quinoa Crab Cakes

Thanksgiving is all about tradition, but sometimes it’s fun to mix it up with a little spice. Adding seafood will surprise your guest with a show-stopping starter. Spicy Quinoa Crab Cakes are delicious and wake up the palette.

All you need:

Seasoning:

  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp sugar

Crab Cakes:

  • 2 cups water
  • ¼ cup uncooked quinoa
  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp Egg Beaters
  • 8 oz Responsible Choice crab meat
  • ½ cup whole-wheat breadcrumbs
  • 1 clove garlic, minced
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced celery
  • ¼ cup diced green onions

All you do:

  1. Line a plate with waxed paper; set aside.
  2. Combine salt, black pepper, paprika, cayenne pepper and sugar; set aside.
  3. Combine water and quinoa in a saucepan; bring to a boil. Reduce heat and simmer about 20 minutes. Drain to remove excess water. Cool.
  4. Combine yogurt, mayonnaise, mustard and Egg Beaters. Stir in 1 1/2 teaspoons of seasoning mix.
  5. Place crab, quinoa, breadcrumbs, garlic, red pepper, celery and green onion in bowl. Add yogurt mixture and stir gently. Form into 2-ounce patties and place on prepared plate. Refrigerate for 10 minutes.
  6. Heat broiler to HIGH. Spray a baking sheet with nonstick canola oil cooking spray.
  7. Sprinkle remaining 1/2 teaspoon seasoning on the tops of the crab cakes. Spray the tops of the crab cakes with nonstick canola oil cooking spray.
  8. Bake for 3 to 5 minutes or until browned. Flip crab cakes over and cook another 3 to 5 minutes until browned and internal temperature reaches 165 degrees.

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.