Seafood Watch Upgrades Louisiana Wild Shrimp from Red “Avoid” to Yellow “Good Alternative”

Last month, the Monterey Bay Aquarium’s Seafood Watch program removed Louisiana shrimp caught with otter trawls from its “Avoid” list. The Seafood Watch program now lists Louisiana shrimp the same as it does nearly all other Gulf of Mexico shrimp caught using otter trawls – as a Yellow, “Good Alternative.”

Seafood Watch had recommended in 2013 that consumers avoid the wild shrimp caught by Louisiana fishers because of the state law banning the enforcement of turtle-excluder devices on all shrimp trawls. Often referred to as TEDs, the devices create an opening in shrimp nets to allow trapped turtles to escape before they drown. There are five species of sea turtles in the Gulf of Mexico and the Atlantic, and all are protected under the Endangered Species Act. They are loggerhead, green, Kemp’s Ridley, hawksbill and leatherback turtles.

Louisiana Gov. Bobby Jindal signed a bill on July 1 repealing a 1987 state law that prohibited Louisiana Department of Wildlife and Fisheries agents from enforcing federal turtle-excluder device regulations. The Louisiana House approved the bill last month 100-0. This change prompted the Monterey Bay Aquarium’s Seafood Watch program to upgrade Louisiana shrimp caught with otter trawls as a “Good Alternative.”

You’ll find Wild Gulf peeled and deveined Responsible Choice shrimp and other shrimp varieties in our weekly ads throughout the month of August. Just ask your friendly Hy-Vee Seafood team for more information.

Recipe Spotlight: Responsible Choice Shrimp Pesto Pasta

All you need:

  • 1 (19 oz) pkg frozen cheese tortellini
  • 1 tbsp olive oil
  • 1 pound peeled and deveined raw Responsible Choice shrimp
  • 1/4 cup prepared pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Prepare tortellini pasta according to package directions.
  2. In a large skillet over medium-high heat, add olive oil and Responsible Choice shrimp. Cook for 2 minutes, and flip shrimp over.
  3. Stir in pesto, red peppers and baby spinach and cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  4. Toss with prepared pasta and serve warm or cold.

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.

Recipe Spotlight: A Tangy Twist on Responsible Choice Belize Shrimp

We don’t typically think about seafood as a source of antioxidants, but shrimp features two unique antioxidants in its nutrient composition. The first, astaxanthin, is receiving attention in the latest health research for its anti-inflammatory and antioxidant properties. The second is the mineral selenium, which is known to aid in minimizing risks associated with heart failure, forms of cardiovascular disease, type 2 diabetes and depression.

Packed with protein and low in calories, 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.


Check out my tangy twist on Responsible Choice Belize Shrimp, and add a healthy dish to your meal line-up this week.

Chipotle Lime Responsible Choice Shrimp

Serves 4
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All you need:

  • 1 pound raw Responsible Choice shrimp, peeled, deveined
  • 1/4 cup diced chipotle peppers in adobo sauce
  • 2 tsp lime zest
  • 2 tsp fresh lime juice
  • 1/2 tbsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp minced fresh cilantro
  • Hot cooked rice, for serving

All you do:

  1. In a medium bowl, combine the shrimp, chipotle pepper, lime zest, lime juice, cumin, salt and black pepper.
  2. Heat the olive oil in a large saucepan over medium-high heat.
  3. Add the shrimp to the hot oil. Cook shrimp for 2 minutes; flip them over and cook for another 1 to 2 minutes until pink and opaque.
  4. Garnish with cilantro and serve over rice.

Recipe Spotlight: Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Happy New Year! This light and refreshing recipe features Responsible Choice Belize shrimp, while offering additional flavors through the use of Mediterranean quinoa and arugula. Don’t let the ingredient list intimidate you; you likely have everything on hand. Enjoy this filling dish on a cold day while celebrating the year that lies ahead.


Seared Responsible Choice Belize Shrimp with Chilled Mediterranean Quinoa & Baby Arugula Salad

Serves 4

All you need:

Chilled Quinoa Salad

  • 1 cup low-sodium chicken stock
  • 1/2 cup quinoa grain, rinsed
  • 2 tbsp garlic-infused olive oil
  • Juice and zest of 1 lemon
  • 1/4 cup julienne-cut red onion
  • 3 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh mint
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup small-diced English cucumber
  • Sea salt and black pepper, to taste

Baby Arugula Salad Garnish

  • 2 1/2 cups baby arugula
  • 2 tbsp crumbled low-fat feta
  • 3 tbsp quartered pitted Kalamata olives
  • squeeze of fresh lemon
  • 1 tsp olive oil

Seared Belize Shrimp

  • 1 pound (16-20 count) raw, peeled, tail-on Belize shrimp
  • Salt-free garlic & herb seasoning, to taste
  • 1 tbsp garlic-infused olive oil

All you do:

Chilled Quinoa Salad

  1. In a small saucepot, bring the 1 cup chicken stock to a boil; add the quinoa and cook over medium-high heat for 12 minutes or until all the broth is absorbed. Remove from the heat, cover and let sit for 5 minutes. Fluff quinoa with a fork and place in the refrigerator.
  2. Once the quinoa is chilled, add 2 tablespoons garlic oil, lemon juice, zest, red onions, parsley, mint, tomatoes and cucumber; toss to combine. Season to taste with salt and black pepper. Cover and refrigerate for at least 1 hour to allow flavors to combine. Makes 4 (1/2 cup each) servings.

Baby Arugula Salad Garnish

  1. In a bowl, combine arugula, feta, Kalamata olives, squeeze of lemon juice and 1 tablespoon olive oil.

Seared Belize Shrimp

  1. Season the shrimp with seasoning on both sides. Heat a large sauté pan or grill over medium-high heat; add the olive oil. Place the shrimp in the pan or on the grill and sear for 2 to 3 minutes.
  2. Carefully turn shrimp and continue to cook for 2-3 minutes more or until shrimp is fully cooked.
  3. To serve, place the chilled quinoa salad on each of 4 plates; top each salad with 4 shrimp.
  4. Place the baby arugula salad on top of the shrimp; serve immediately.

Hy-Vee’s Progress toward its Responsible Sourcing Commitment

Hy-Vee is making great strides in its efforts to meet the 2015 Responsible Sourcing Commitment. As of December 2014, 79 percent of Hy-Vee’s fresh and private label frozen seafood meet the goal of being responsibly sourced and traceable or in a time-bound improvement process by year-end 2015. This is an enormous improvement, rising more than 10 percent since an analysis conducted in September.

seafoodiesProgress

The major contributing factor is Hy-Vee’s follow-through on its commitment to transition all farmed shrimp to sources certified to the Global Aquaculture Alliance’s Best Aquaculture Practice (BAP) standard for shrimp. BAP-certified shrimp come with a guarantee from an on-the-ground auditor that the farms and processing facilities are not causing undue harm to the environment. As more of Hy-Vee’s shrimp is BAP-certified, you can expect to see more fresh and frozen shrimp items displaying the Responsible Choice label.

Hy-Vee continues to work to meet and exceed the targets of the Responsible Sourcing Commitment. If the most recent analysis is any indication, Hy-Vee is determined and will succeed in meeting its goals.

Hy-Vee’s Responsible Choice Website Updates

In efforts to better inform customers about our progress toward meeting our 2015 Responsible Sourcing Commitment this past year, we have added additional information and resources to the Responsible Choice section of our website.

One highlight: as of September 2014, 69 percent of Hy-Vee’s fresh and private-label frozen seafood met the goal of being responsibly sourced and traceable or involved in a time-bound improvement process for completion by year-end 2015. This is a seven percent improvement from an analysis made in March 2014.

FishWise

We have also included information about the sourcing of our private-label Hy-Vee Select solid light tuna and Hy-Vee Select solid white albacore tuna. Canned tuna is one of the top three most-consumed seafood products in the United States and is in high demand. However, its popularity has also led to the decline of many tuna stocks in the world’s oceans and the use of poor fishing methods. Given these concerns, Hy-Vee recently unveiled these two new canned tuna products offering a Responsible Choice option for a popular product.

To promote healthy oceans and ensure long-term seafood supplies, Hy-Vee is actively encouraging many of its seafood suppliers to participate in fishery improvement project (FIPs). These are an important component of Hy-Vee’s Seafood Procurement Policy as they provide a direct pathway for Hy-Vee to encourage supplier sustainability. Hy-Vee and its suppliers are involved in improvement projects for the following species: swordfish, wild shrimp, snapper, grouper and blue swimming crab.

We also added information on what customers can do to help save the oceans. Examples include purchasing Hy-Vee seafood with the Responsible Choice label and becoming educated about ocean sustainability research from other sources such as the Monterey Bay Aquarium’s Seafood Watch website.

We invite you to visit Hy-Vee’s Responsible Choice website to review our progress, changes and additional information.

Recipe Spotlight: Responsible Choice Belize Shrimp Pesto Pasta

This recipe produces delicious comfort food without producing a tinge of guilt. Fresh, nutritious vegetables and beautiful, bright red shrimp allow you to enjoy colorful food in the winter. Best of all, this recipe only takes about 20 minutes to prepare, giving you another option for a tasty home-cooked meal. This is also a very versatile dish– serve it cold or even as a side dish.


Responsible Choice Belize Shrimp Pesto Pasta

Serves 4

shrimp-recipe

All you need:

  • 8 oz rotini
  • 1 tbsp olive oil
  • 1 pound Responsible Choice raw Belize shrimp
  • 1/4 cup pesto
  • 1/2 cup thinly sliced roasted red peppers
  • 2 cups baby spinach

All you do:

  1. Cook pasta according to package instructions. Drain.
  2. Meanwhile, in a large skillet over medium-high heat, add the olive oil and shrimp. Cook for about 3 minutes. Add the pesto, red peppers and baby spinach. Cook 1 to 2 minutes until spinach has wilted and shrimp is cooked thoroughly.
  3. Toss with prepared pasta and serve.

This dish can be served warm or cold.

Responsible Choice Belize Shrimp Stands Out in Your Holiday Recipes

At Hy-Vee, we are determined to promote healthy oceans and ensure the long-term sustainability of the seafood supply, both in the United States and abroad. As a part of this commitment and our Responsible Choice initiative, we are proud to offer Belize shrimp to our customers.

responsible-choice-logoResponsible Choice Belize shrimp are from farms in an area of the world with the ideal conditions for shrimp farming including perfect weather, clean water and farmers who care for the product. These shrimp are truly fresh out of the water. The shrimp’s processing contains no additives or preservatives, including no added water. In addition, the processing facility is only 10 minutes away from the farm, which is much closer than the industry standard of four to 12 hours. The combination of the production and processing standards means that you won’t find anything more natural or fresh than this shrimp.

With the holidays upon us, taste is especially important while entertaining. The shrimp have a unique taste, considered sweet by many customers’ palates. Belize shrimp will cook in half the time as typical shrimp, usually only about one to two minutes, due to their freshly harvested properties. When cooked, they turn a vibrant red color, darker than others you may have seen, which will make your shrimp dishes even more striking. To enjoy some of the best-tasting shrimp in the world, just use Belize shrimp in your favorite holiday shrimp recipes. Merry Christmas and Happy Holidays!

Recipe Spotlight: Responsible Choice Cajun Shrimp Pasta Toss

The cold weather came a bit early, but we’re offering a way to kick up the heat while enjoying Responsible Choice Belize shrimp. This shrimp pasta dish has just the perfect amount of spice to offer comfort for the season.


Responsible Choice Cajun Belize Shrimp Pasta Toss

Serves 4 to 6

All you need:

  • 1 pound penne pasta
  • 1 1/2 pounds peeled and deveined Responsible Choice Belize shrimp, thawed
  • 6 tbsp creole seasoning, divided
  • 2 tbsp garlic flavored olive oil, divided
  • 12 oz package chicken Andouille sausage, sliced
  • 1/2 onion, minced
  • 1/2 cup small-dice roasted red pepper
  • 1/2 tsp crushed red pepper flakes
  • 5 cloves garlic, minced
  • 1/2 tbsp Worcestershire sauce
  • 2 1/2 cups heavy cream
  • 1/2 cup chicken stock
  • Salt and pepper, to taste
  • 1/2 cup unsalted butter, sliced
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • Squeeze of fresh lemon
  • 2 medium sized tomatoes, diced
  • 1/4 cup chopped fresh flat-leaf parsley, for garnish
  • 1 loaf crusty baguette bread, sliced

All you do:

  1. In a large pot, cook the pasta in boiling salted water according to package instructions; set aside.
  2. Place the shrimp and 3 tablespoons creole seasoning in a large re-sealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
  3. Heat a deep skillet over medium-high heat. Add 1 tablespoon garlic olive oil and the chicken Andouille sausage. Sauté sausage for 2 minutes, stirring often.
  4. Add onions and sauté for 2 minutes. Add roasted red pepper, crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
  5. Add cream, stock and remaining 3 tablespoons creole seasoning. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
  6. Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Sauté shrimp for 1 to 2 minutes per side or until they just start to turn pink; add squeeze of fresh lemon. Add the shrimp, diced tomatoes, and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
  7. Serve in a large pasta bowl, garnished with fresh parsley and sliced baguette bread.