Shrimp + Broccoli Frittata

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish on Fish:

Did someone say seafood for breakfast? Sign us up! Whether you’re whipping up a quick bite before work, prepping a hearty meal ahead of a busy week or putting together an impressive dish for your next brunch, seafood is the perfect addition to your morning menu. That’s why we’re sharing a favorite breakfast frittata recipe: shrimp and broccoli!

Kick-start your day with a sweet and savory combination of tender shrimp layered in fluffy eggs, fresh vegetables and melty cheese. This super nutritious dish is packed with heart-healthy protein, B vitamins, essential omega- 3s and a whole lot of flavor. Eating seafood for breakfast multiple times a week is a routine we can definitely get used to.

What’s even better? This fancy seafood breakfast frittata recipe leaves practically no mess, is prepped in 10 minutes and the oven does the work!

Frittatas are extremely versatile and easy; when it comes to making your own variations you can add any of your favorite ingredients—the more seafood the merrier! Plus, we’ll let you in on a little secret: eggs aren’t only for breakfast. These frittata leftovers make a great lunch, dinner or afternoon snack.

All you need:

2 tbsp olive oil
4 whole eggs
32 ounces egg whites
7-10 oz fresh broccoli florets
2 tomatoes, quartered
6 oz provolone cheese
1/2 pound fresh shrimp
1/2 tsp ground pepper
1/2 tsp Himalayan salt
Fresh cilantro, optional

All you do:

  1. Preheat oven to 425 degrees. Grease skillet with olive oil. Set aside.
  2. In a large mixing bowl, add whole eggs and egg whites. Whisk to combine the eggs.
  3. Place the mixture in a skillet and arrange the broccoli, tomatoes followed by the cheese and shrimp. Add the salt and black pepper.
  4. Bake in your preheated oven for 25-30 minutes. Sprinkle some cilantro if desired and serve while it is still hot with whole grain bread.

 

 

Dish On Fish: Gluten-Free Crab-Stuffed Acorn Squash

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish On Fish:

Fall harvest time is here, which means we’ll start seeing more winter squash and other tasty fall ingredients at our local farmer’s markets and grocery stores. The combination of sweet acorn squash and seafood is a match made in taste bud heaven. We love acorn squash’s buttery taste almost as much as we love savory seafood.

What’s even better? Seafoodies in need of a gluten-free dinner idea can enjoy this easy and filling meal with no worries!

Acorn Squash and Seafood

In honor of National Acorn Squash Day earlier this week, we’re sharing the perfect seasonal seafood combination: Acorn Squash & Crab. We combined tender and juicy crab meat with fresh, oven roasted acorn squash for a healthy blend of flavor and texture.

This dish is equal parts comforting, nutritious and delicious. Plus, these two starring ingredients provide important nutrients for the coming cold and flu season. Seafood, like crab, is rich in the antioxidant selenium, while acorn squash is rich in the antioxidants vitamin C and beta-carotene. All of these nutrients help to boost our immune system.

It’s also the perfect choice for anyone following a gluten-free diet. Seafood caters to a variety of dietary restrictions, making it a great addition to holiday menus.

This yummy roasted acorn squash and seafood pairing is also perfect for meal prepping ahead of busy weeknights or wowing significant others on date night. Plus, you won’t believe how easy this gluten-free dish is to make.

What are you waiting for? Let’s get roasting!

Acorn Squash & Crab

Suggested cooking toolsGlass baking dish, sauté pan

Ingredients:

  • 2 acorn squash, halved lengthwise and seeds scooped out (leaving a “bowl” in acorn squash)
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 tsp. dried parsley
  • 2 tsp. Old Bay seasoning
  • 1 lb. lump crab meat, drained
  • ¼ cup cream cheese, softened
  • ¼ cup Parmesan cheese, shredded
  • ¼ cup gluten-free panko crumbs or crushed gluten-free rice cereal (like Rice Chex)
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400 degrees F. Place acorn squash halves cut side in a glass baking dish; set aside.
  2. Heat olive oil over medium heat; sauté garlic and celery until tender, about 2-3 minutes. Add parsley and Old Bay seasoning. Remove from heat.
  3. In a medium bowl, combine crab, cream cheese and cooked vegetables. Mix to combine all ingredients; add salt and pepper to taste.
  4. Using a spoon, scoop mixture into squash “bowls.” Divide mixture between squash bowls. (It is okay to over-stuff “bowls.”) Top with Parmesan cheese and panko or cereal. Cover with foil; cook for 45 minutes.
  5. Remove foil and cook for an additional 15 minutes, or until stuffing is browned and squash is tender. Makes 4 servings.

 

Family-Style Dishes For Late Summer Gatherings

Dish on Fish is an excellent seafood blog where you can explore new seafood recipes and learn relevant, relatable and easy-to-understand health and nutrition information about seafood. Hy-Vee is a partner of the National Fisheries Institute, which sponsors the blog and encourages Americans to eat seafood at least twice a week, as recommended by the US Dietary Guidelines for Americans.

Seafood is a vital part of a healthy diet. Hy-Vee strives to provide customers with high-quality, Responsible Choice seafood and our Seafoodies blog provides detailed information and tips. We want to share Dish on Fish with you so you can find more resources, tips and recipes to help you enjoy seafood and reap its benefits.

From Dish on  Fish:

Have Seafood, Will Travel!

We love sharing scrumptious seafood dishes with friends and family. Whether you’re attending a late summer soiree or hosting your own Labor Day barbecue, portable seafood apps and dishes are guaranteed to be a hit at any outdoor gathering.

If you’re hitting the road with simple-to-make seafood dishes, here are few tips to help keep your precious cargo safe when traveling. Plan ahead the night before by making sure you have plenty of ice, freezer packs or frozen gel packs on hand. It’s best to pack your dish in an airtight container—to help keep food fresh and avoid any spills or leaks in the car.

For short trips, a cooler is your best bet for chilled seafood. Keep in mind, full coolers stay colder longer than partially filled ones, so pack the empty space with additional ice or freezer packs. Remember that cold air escapes every time the cooler is opened, so try to keep the lid on as much as possible and open only when necessary.

An insulated bag will also do the trick. If you don’t have one, here’s a hack: Line a box with several layers of towels, packing them close around your seafood dish. Layers of crumbled newspaper also provides insulation.

For hot or room temp dishes, you want to avoid trapping the steam. Keep your seafood dish in a serving tray or container with a vented lid. No lid? No problem. Cover the dish with a plate and wrap it tightly with some towels. The towels help absorb the escaping steam while providing insulation to keep your dish warm until it’s party time.

Warning: when you show up to an end-of-summer gathering with crowd-pleasing seafood yummies, we guarantee you’ll come home with empty containers. There’ll be no leftovers in sight.

Now go enjoy and get your (seafood) party on!

Citrus Marinated Shrimp Skewers

 

 

 

 

 

 

Ingredients:

1 pound large shrimp, peeled and deveined
1 lemon, zested and juiced
1 lime, zested and juiced
3 cloves garlic, minced
3 tbsp Gustare Vita olive oil
1/4 tsp Hy-Vee cayenne pepper
1 tsp Hy-Vee salt
1 tsp Hy-Vee ground black pepper

Directions:

  1. Prepare grill for direct heat, and heat to medium.
  2. Thread shrimp on skewers and place in shallow dish; set aside.
  3. For marinade, combine lemon and lime zest and juice, garlic, olive oil, cayenne pepper, salt and pepper. Pour marinade over shrimp skewers. Marinate 10 minutes.
  4. Remove shrimp from marinade, discarding marinade. Grill shrimp 3 to 4 minutes, turning once, until shrimp is pink and cooked through.

 

https://www.hy-vee.com/recipes-ideas/recipes/citrus-marinated-shrimp-skewers

Smoked Salmon Cucumber Dip

Ingredients
Quantity Ingredient
4 oz Hy-Vee cream cheese, softened
½ cup Hy-Vee plain Greek yogurt
3 tbsp finely chopped red onion
3 tbsp finely chopped seeded cucumber
1 tbsp capers
2 tbsp finely chopped fresh dill
½ tsp lemon zest
9 oz smoked salmon, flaked, divided
20 slice(s) cocktail rye bread
Finely chopped chives

 

Directions

  1. In a small bowl, mix together cream cheese and Greek yogurt until smooth. Stir in red onion, cucumber, capers, dill and lemon zest. Gently fold in about 2 ounces flaked salmon.
  2. To serve, top rye bread with remaining flaked smoked salmon, cream cheese mixture and finely chopped chives.