Responsible Choice Salmon Burger

It’s time to fire up the grill! Everyone enjoys a great burger, and this recipe features Responsible Choice salmon transformed into a summertime favorite.

Yield 4 burgers

All you need:

  • 1 pound Responsible Choice skinless salmon fillets, cut into 2-inch cubes
  • 1 large egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh cilantro
  • 1 tsp blackened seasoning
  • ½ cup breadcrumbs

All you do:

  1. In a food processor, pulse salmon, egg, Worcestershire sauce, cilantro, blackened seasoning and breadcrumbs until salmon is finely chopped. Remove and form into four burger patties.
  2. Heat grill to medium-high heat and cook for about 5 to 7 minutes on each side.
  3. Serve on a bakery fresh bun with your favorite toppings. Chef favorites include avocado, tomato and red onion.

Grilled Spicy Blackened Shrimp Skewers

If you’re gathering with family in honor of Father’s Day, consider this flavorful, easy-to-prepare recipe made using Hy-Vee Responsible Choice shrimp. It’s sure to impress!

Serves 2

All you need:

  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 pound (16-20ct) raw Responsible Choice shrimp, peeled
  • 2 tbsp olive oil
  • 2 lemons, sliced thinly crosswise

All you do:

  1. Preheat grill to medium-high.
  2. In a small bowl, combine salt, cayenne, paprika, garlic powder, onion powder, oregano leaf and thyme leaf; stir until evenly combined.
  3. In a medium bowl, toss shrimp with olive oil. Add spice mix and toss until evenly coated.
  4. Alternately thread 4 shrimp with 3 lemon slices (folded in half) onto 4 metal skewers (or wooden skewers that have been soaked in water for 20 minutes).
  5. Grill skewers until shrimp is opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Grilled Alaska Snow Crab Legs

Grilling season is here, and there’s nothing more delicious than fresh, Hy-Vee Responsible Choice seafood on the grill. This recipe is great for entertaining or enjoying time with family as you kick off the summer season.

Serves 2

All you need:

  • 1 1/4 pounds cooked, Responsible Choice Alaska Snow Crab Leg clusters (available at your Hy-Vee seafood counter)
  • 1 lemon, halved
  • 1/3 cup butter, melted

All you do:

  1. Set the grill for medium-high direct heat. It should be just hot enough to allow you to keep your hand above the grill grate for approximately 3 seconds.
  2. Arrange crab legs on the grill evenly, shut lid and cook for 4-5 minutes per side.
  3. Place lemons on grill, flesh side down and char for 3-4 minutes. Remove and set aside until serving.
  4. If you are grilling individual legs or clusters of legs, place the thicker portions near the center or hottest part of the grill. The crab legs are already cooked, so you are just warming them throughout.
  5. Serve crab legs with melted butter and grilled lemon halves.

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 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.