Recipe Spotlight: Responsible Choice Belize Shrimp Stars in Spring Appetizer with Avocado Lemon Chevre Mousse

Full of lean protein and low on calories, Belize shrimp is a smart addition to health-conscious diets. The Responsible Choice seafood item contains all the amino acids your cells can’t synthesize on their own, boosts your intake of zinc and selenium, and provides vitamins A and B-12 to support healthy red blood cells.

Hy-Vee’s Responsible Choice Belize shrimp is sourced from Royal Mayan Shrimp Farms and is certified by the Global Aquaculture Alliance’s Best Aquaculture Practices (BAP) standard to a 3 Star level, providing assurance that the shrimp was produced responsibly.

Here is one of my favorite recipes, a light appetizer that is perfect for spring. The starter focuses on rich avocado, crisp shrimp, bright lemon and goat cheese. Pair it with a Vinho Verde white wine to kick off any gathering this season.


All-Natural Responsible Choice Belize Shrimp with Avocado Lemon Chevre Mousse

Makes 25-30 individual crostini.
Belize Shrimp Avocado Mousse
All you need:

  • 1 French baguette, sliced on the bias, 1/4-inch thick
  • Olive oil, as needed
  • Sea salt and black pepper, to taste
  • 3 ripe avocados, seeded
  • 4 to 5 oz chevre, softened
  • Zest of half a lemon
  • 1/2 cup heavy cream
  • 1 lb cooked (51-60 count) shrimp, tails removed
  • 1/4 cup finely diced red bell pepper
  • 1 green onion, thinly sliced on the bias

All you do:

  1. Preheat oven to 375 degrees.
  2. Place sliced French bread on a cookie sheet and drizzle with olive oil; season with salt and black pepper.
  3. Bake for 6 to 10 minutes or until bread is browned and crispy; cool completely.
  4. In a food processor, combine the avocado, chevre and lemon zest; pulse until smooth. Season to taste with salt and black pepper.
  5. With the food processor running, add heavy cream and continue to mix until light and smooth. Adjust seasoning.
  6. To serve, place a small amount of mousse on a crostini, top with a cooked shrimp and garnish with diced roasted red pepper and green onion.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.