Recipe Spotlight: Preparing Responsible Choice Seafood with Wine: If You Wouldn’t Drink It, Don’t Cook with It

Cooking Hy-Vee Responsible Choice seafood with wine can add a new dimension to the fish, enhancing flavors and adding new ones.

Remember, it’s only the alcohol content that diminishes when cooking, not the flavor of the wine. A good rule of thumb: If you wouldn’t drink the wine, don’t cook with it. It’s best to avoid wines that are labeled as cooking wine because they are often salty and can incorporate some different herbs and spices that will make your attempts at more adventurous cuisine fall flat.

A few words about this recipe: It uses Aborio rice, an Italian-style rice. Risotto refers to the method in which it is cooked.

Choose a good quality dry white wine, such as a buttery chardonnay.

Another tip: Have everything ready and measured out before you start to cook.


Shrimp Risotto with Peas and Parmesan

Serves 4

All you need:

  • 1/2 cup onion, cut in small dice
  • 3 tbsp olive oil, divided
  • 3 tbsp butter, divided
  • 1 cup uncooked Arborio rice
  • 1/2 cup white wine, divided
  • 3 cups seafood stock, divided
  • 1/2 cup shredded Parmesan cheese
  • 2 cups frozen peas, defrosted
  • Salt and pepper, to taste
  • 1 pound raw, peeled and deveined (16 – 20 count) Responsible Choice wild-caught Gulf shrimp
  • 1/2 tbsp lemon pepper seasoning
  • 2 cloves garlic, minced
  • 2 lemons, 1 zested and juiced and 1 wedged
  • Lemon thyme, for garnish

All you do:

For the risotto:
1. Sauté onion in 2 tablespoons oil and 2 tablespoons butter for 3 minutes. Add rice, cook and stir for 2 minutes.

2. Stir in 1/4 cup white wine and 1 cup stock. Continue cooking and stirring until liquid is absorbed. Gradually stir in the remaining stock, 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.

3. Once liquid is incorporated and rice is el dente, fold in the Parmesan and peas. Season with salt and pepper. Keep warm until shrimp are done.

To sauté shrimp:
4. In a large sauté pan, over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When the butter is melted, add the shrimp. Season with lemon pepper seasoning and a little salt. Cook for about 2 minutes.

5.  Add the garlic and cook until fragrant, about 30 seconds. Deglaze the pan with remaining 1/4 cup wine. Cook for 1 minute. Add the juice and zest of 1 lemon and continue to cook for another minute.

To serve:
6. Place a bed of risotto on each plate. Top each with 6 to 8 shrimp. Garnish each with thyme and a lemon wedge.

Recipe Spotlight: Love Oysters Rockefeller? Chef Andrew Has You Covered

Authored by Chef Andrew Kintigh and John Rohrs

John here:
Hy-Vee customers who love oysters can feel confident when they come from the fisheries of U.S. Gulf of Mexico states. This is an extremely well-managed area, and because they’re often eaten raw, the beds are constantly monitored to make sure they’re safe to harvest and consume.

Hurricanes and other disasters can cause a loss of habitat, but right now, there’s a consistent supply due to seasonal limits and fishing gear restrictions. The fisheries use tongs or small dredges to eliminate bycatch and to reduce effects on the ocean floor that could harm other species.

All of Hy-Vee’s Gulf oysters are Responsible Choice, part of our commitment to environmental stewardship to ensure healthy oceans and an abundant supply of seafood for generations to come.

Andrew here:
Below are a couple of my favorite recipes for Hy-Vee’s Responsible Choice oysters from the Gulf of Mexico:

Oysters Rockefeller

All you need:

Mignonette Sauce

  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tbsp cracked black peppercorns
  • 1 tbsp chopped chervil
  • 1/2 lemon, juiced

Oysters

  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish

All you do:

  1. Sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters.
  2. Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter.
  3. Place the bread crumbs in a mixing bowl and add half the garlic butter; set aside. To the remaining garlic butter in the skillet, add shallots and spinach. Cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod; season with salt and pepper. Add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
  4. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley. Season with salt and pepper.
  5. Preheat oven to 450 degrees.
  6. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450-degree oven for 10 to 15 minutes until golden. Serve with lemon wedges and Mignonette Sauce.

 

Charbroiled Oysters on the Half Shell

All you need:

  • 8 oz softened butter
  • 2 tbsp finely chopped garlic
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • pinch dried oregano
  • 1 1/2 dozen large, freshly shucked oysters on the half shell
  • 1/4 cup grated Parmesan and Romano cheeses, mixed
  • 1 tbsp chopped flat-leaf parsley

All you do:

  1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, salt and oregano.
  2. Place oysters on the half shell right over the hottest part of grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
  3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano cheeses and parsley on top. Serve the oysters on the shells immediately with baguette bread.