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.

Recipe Spotlight: Responsible Choice Honey-Lime Mahi Mahi

This recipe is refreshing and makes you forget that it’s snowing and winter. Since mahi mahi is a nice light fish, this glaze complements it well without over-powering the flavor.


Honey-Lime Mahi Mahi

honey-lime-mahi-mahiAll you need:

  • 1 lime, zest and juiced
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp olive oil
  • 1 lb Responsible Choice mahi mahi filets

All you do:

  1. In a small bowl, mix the lime zest and juice, honey, soy sauce, rice vinegar, garlic and red pepper flakes together until all incorporated.
  2. Heat the oil in a medium skillet over medium-high heat. Cook the fish for about 3 minutes, then turn over and cook 3 more minutes. Pour the honey-lime sauce over the fish and cook 1 to 2 minutes, until sauce starts to thicken and fish is opaque. Transfer to plates and enjoy.

Recipe Spotlight: Alaska Crab & Andouille Chicken Sausage Stuffing

Maybe your idea of a traditional Thanksgiving dinner doesn’t include seafood, but maybe it should! This delicious stuffing features crab and is a good option for any holiday spread as it is fun and different for friends and family to dig in and enjoy. I recommend serving this right alongside your turkey dinner.


Alaska Crab & Andouille Chicken Sausage Stuffing

Serves 10 to 12

All you need:

  • 1 (16 oz) package Hy-Vee bakery fresh corn bread
  • 1 tbsp olive oil
  • 3 strips bacon, cut in small dice
  • 3 cloves garlic, minced
  • 1/2 cup small-dice celery
  • 1/4 cup small-dice carrot
  • 1 onion, cut in small dice
  • 1 red bell pepper, cut in small dice
  • 1 (12 oz) package andouille chicken sausage, cut in small dice
  • 1 lb Alaska snow crab meat, thawed
  • 2 eggs, beaten
  • 1 cup clam juice
  • 1 cup chicken stock
  • 1 1/2 tbsp Old Bay seasoning
  • Salt and black pepper, to taste

All you do:

  1. Crumble corn bread into a large metal bowl; set aside.
  2. Preheat the oven to 350 degrees. Grease a 13-by-9-inch glass dish.
  3. In a large sauté pan, over medium-high heat, add olive oil and bacon. Cook bacon until fat is rendered. Add garlic, celery, carrot, onion and red pepper; sauté until tender. Add sausage and continue to cook for 5 minutes.
  4. Pour sautéed ingredients into the crumbled corn bread and add crab meat.
  5. In a bowl, whisk together eggs, clam juice, chicken broth, Old Bay seasoning, salt and black pepper.
  6. Pour the egg mixture over the corn bread mixture and mix gently to combine. Pour into greased dish and bake for 30 minutes.

Recipe Spotlight: Sweet Chili Soy Wild Salmon featuring Responsible Choice Copper River Sockeye Salmon

For a quick and easy recipe featuring some of the best wild salmon available, try my Sweet Chili Soy Salmon. When you use Responsible Choice Copper River Sockeye Salmon, you know you are enjoying a delicious and nutrient-dense dinner.


Sweet Chili-Soy Wild Salmon

All you need:

  • 1 cup sweet chili sauce
  • 1/3 cup plus 1 tbsp low-sodium soy sauce
  • 4 (6 oz each) Copper River Sockeye salmon pieces

All you do:

  1. In a small bowl, whisk together the sweet chili and soy sauces. Pour over salmon in a dish. Cover, refrigerate and let it marinate for at least 2 hours, but best overnight.
  2. Preheat oven to 450 degrees. Place salmon on a baking sheet. Bake about 12 to 15 minutes or until salmon is cooked through, an internal temperature of 165 degrees. When the salmon is ready, it will be opaque and flaky.

Recipe Spotlight: Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

This crowd-pleasing recipe features Responsible Choice Alaska snow crab in the starring role. It’s a relatively easy-to-make pasta dish that utilizes crab in the shell to create a stunning presentation to wow your family or guests. You may even surprise yourself!


Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

Serves 4 (1 cup each)

All you need:

  • 1 (16 oz) box Hy-Vee linguine
  • 1 tbsp Hy-Vee olive oil
  • 4 oz finely chopped Hy-Vee double-smoked bacon
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves minced garlic
  • 1 shallot, sliced
  • 2 pounds Responsible Choice shell-on Alaska snow crab clusters, cut into 3-inch pieces
  • 3/4 cup dry white wine
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp grated lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • 1/2 cup shredded Hy-Vee Parmesan cheese

All you do:

  1. Bring a large pot of salted water to a boil. Add linguine and boil until al dente. Drain pasta, reserving 1/2 cup pasta water; set aside.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat; add bacon and cook until browned and crisp. Remove bacon from pan using a slotted spoon and allow to drain; set aside.
  3. Return sauté pan to medium heat and add butter, garlic and shallot; sauté for 2 minutes.
  4. Increase heat to high and add crab and wine; bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced to half, about 3 to 4 minutes.
  5. Add pasta, reserved cooking liquid, reserved bacon, parsley, chives, cherry tomatoes, lemon zest and juice and toss to combine. Season to taste with salt and pepper.
  6. Transfer pasta to a serving dish and top with Parmesan cheese.

Recipe Spotlight: Bloody Marys with Responsible Choice Shrimp

Shrimp are a popular item among Hy-Vee customers, but many of them haven’t thought to use shrimp in a delicious beverage. It’s the season of football and fall, and this recipe is the perfect addition to your tailgating parties. Impress the visitors to your tailgate and be sure to let them know you used Responsible Choice 100% Natural Farm Raised Belize EZ-Peel Shrimp.


Bloody Mary Mix featuring Responsible Choice 100% Natural EZ-Peel Shrimp

Bloody MaryAll you need:

  • 1 (46 oz) can Hy-Vee vegetable juice
  • 2 oz olive juice
  • 4 oz Worcestershire sauce
  • 1 tbsp sriracha
  • 1 1/2 oz lemon juice
  • 3/4 tsp black pepper
  • 3 tbsp steak sauce
  • 1 1/2 tsp celery salt

All you do:

  1. Whisk all ingredients together in a large bowl. Add vodka if you would like to make an alcoholic beverage.

For the shrimp:

Fill a large pot with enough water to cover the shrimp completely. Bring to a boil on high heat, then add the shrimp. Let the shrimp cook for about 3 to 5 minutes until they turn pink. Take off heat and run shrimp under cold water. When cooled, peel the shrimp and skewer 5 or 6 of them on a kabob stick to enjoy with your Bloody Mary.

Note: The shrimp can also be served by itself with the non-alcoholic Bloody Mary mix for the dipping sauce.

Recipe Spotlight: Autumn “Cioppino”

Cioppino is a fish stew originating in San Francisco, California. It is a rich, hearty, Italian broth-based stew that features seafood—in this case, clams, mussels, crabmeat shrimp, salmon and Responsible Choice mahi mahi,. For this recipe, I adapted the cioppino to fit the autumn season by adding several seasonal root vegetables. Enjoy this dish with family and friends, as it’s perfect for a cool fall night and pairs wonderfully with the crusty artisan breads available in our Hy-Vee bakery.


Autumn “Cioppino”

Serves 4

All you need:

  • 3 tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 2 cups diced butternut squash
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • Salt and black pepper, to taste
  • 4 large garlic cloves, finely chopped
  • 3/4 tsp dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28 oz) can fire-roasted diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 3 cups fish stock
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 thyme sprig
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 1/2 cups crabmeat
  • 1 pound uncooked 16- to 20-ct. wild Gulf shrimp, peeled and deveined
  • 1/2 pound fresh farmed raised Scottish salmon filets, cut into 2-inch chunks
  • 1/2 pound Responsible Choice previously frozen mahi mahi filets, cut into 2-inch chunks

All you do:

  1. Heat the olive oil in a very large pot over medium heat. Add the fennel, butternut squash, carrot, celery, onion and shallots and sauté until the onion is translucent, about 10 minutes; season with salt and pepper. Add the garlic and 3/4 teaspoon red pepper flakes and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, vegetable stock, bay leaf and thyme sprig. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and squash is tender, about 30 minutes.
  2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the crab, shrimp, salmon and mahi mahi. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and black pepper. Remove the bay leaf.
  3. Ladle the soup into bowls and serve with crusty artisan baguette bread.

Recipe Spotlight: Belize Shrimp Tapa with Plantain, Guacamole and Tropical Salsa

As the weather is getting cooler, try warming up with this Caribbean-inspired tapa! The naturally sweet flavor of these Responsible Choice shrimp from Belize don’t need a lot of flavors added. This recipe brings out the natural flavor of the shrimp by using regional flavors of the Caribbean—“What grows together, goes together.”

A 6-ounce portion of shrimp is a great source of high-quality, lean protein and is low-calorie. Shrimp provides 39 grams of protein and contains all of the amino acids that your cells can’t synthesize on their own. By adding shrimp to your diet, you boost your intake of zinc and selenium, which activates the enzymes to help fight cancer growth.

Avocado has great health benefits, too. Half of an avocado contains 7 grams of monounsaturated fat and 1.5 grams of polyunsaturated fat, which are heart-healthy omega-3 fatty acids. Avocados also contain fiber, vitamin C, vitamin K, vitamin B6, folate and potassium.

Plantains are related to a banana, but are a vegetable and should never be eaten raw. Plantains contain fiber, beta-carotene, calcium and vitamin k.

Try Modelo Especial from Mexico or a nice crisp Albarino from Spain, to enjoy alongside of this tapa.


Belize Shrimp with Plantain, Guacamole and Tropical Salsa

All you need:

  • Olive oil, as needed
  • 3 plantains, sliced into 1-inch rounds (about 20 pieces)
  • Salt, to taste
  • 1 pound raw, E-Z peel Belize shrimp, shells removed
  • Prepared Guacamole, recipe follows
  • Prepared Tropical Salsa, recipe follows

All you do:

  1. In a sauté pan, heat a little olive oil over medium-high heat. Place the cut plantains in the hot oil and brown on both sides. This should take about 4 minutes, but you might have to do this in batches. Remove plantains to a cutting board and cover with parchment or waxed paper.
  2. With a heavy pan, carefully mash the plantains to flatten them slightly. Return to pan and cook again until crisp. Remove from pan and season with a little salt. Keep warm in low oven.

For the shrimp:

  1. In the same pan, add a little olive oil and sauté the shrimp in batches. They will turn bright pink. It should only take about 2 minutes; don’t overcook or the shrimp will be rubbery.

To assemble to tapa:

  1. Spread a thin layer of the guacamole on the plantain, top with one shrimp and garnish with the Tropical Salsa.

Chef Jess’s Guacamole

All you need:

  • 1/4 cup small-diced red onions
  • 4 large Roma tomatoes, seeded and cut in small dice (use more if tomatoes are small)
  • 2 tbsp minced cilantro
  • 1 fresh lime, juiced
  • 1 tbsp chopped garlic
  • 2 tsp kosher salt
  • 2 avocados, cut in small dice

All you do:

  1. In a large bowl, add the chopped onion, tomatoes, cilantro, lime juice, garlic and salt. Fold in the avocado. Mash to the consistency that you like.

Tropical Salsa

All you need:

  • 1 cup diced fresh pineapple
  • 2 mangos, diced
  • Half a red bell pepper, cut in small dice
  • Half a small red onion, cut in small dice
  • 3 tbsp chopped cilantro leaves
  • 3 tbsp chopped fresh mint
  • 1 to 2 jalapenos, or to taste, chopped
  • 1 to 2 limes, juiced
  • 1 to 2 tsp cumin, optional
  • 1 to 2 tsp cayenne pepper, optional
  • Kosher salt and freshly ground black pepper, to taste

All you do:

  1. Add pineapple, mango, red pepper, red onion, cilantro and mint to a bowl. Squeeze the lime juice on top; stir. Season with the cumin, cayenne, salt and pepper to taste; mix in.

Recipe Spotlight: Mt. Cook Alpine King Salmon Fillets

As the nights become cooler, many people look for comfort foods to enjoy. This recipe not only provides delicious comfort food, but it’s rich and hearty. Although simple to prepare, the combination of ingredients will impress your guests.

My store’s dietitian agrees that this recipe is heart-healthy because of the salmon, white beans and kale. Mt. Cook salmon itself is incredibly healthy. The omega-3 fatty acids in this fish are comparable to wild-caught salmon, and have three times the amount of omega-3 oils as Atlantic salmon and in comparison, has very low intramuscular fat.

One of the best options in the Hy-Vee seafood case is Mt. Cook Alpine salmon.


Roasted Mt. Cook King Salmon with White Bean Ragout

Serves 4

All you need:

  • 4 (6 oz each) Mt. Cook king salmon fillets, skin removed
  • salt and pepper, to taste
  • 2 tbsp olive oil, divided
  • 2 tbsp chopped shallots
  • 1 clove garlic, chopped
  • 2 leaves kale, stem removed and roughly chopped
  • 1 cup thinly sliced portobello mushrooms
  • 2 (15 oz each) cans cannellini beans, drained and rinsed
  • 1 cup chicken stock, divided, as needed
  • 1/4 cup shredded Parmesan cheese
  • 1 tbsp butter

All you do:

  1. Preheat oven to 375 degrees.
  2. Season both sides of the salmon fillets with salt and pepper and place in a greased baking dish. Place in oven and roast for 10 to 12 minutes or until fish flakes easily with a fork.
  3. Meanwhile, in a large sauté pan, over medium heat, add 1 tablespoon oil. Add the shallots, garlic, kale and mushrooms; season with salt and pepper. Cook until the mushrooms and kale start to wilt, about 3 to 4 minutes.
  4. Add the white beans and ¾ cup chicken stock; season again with salt and pepper. Bring to a simmer and cook for 5 to 6 minutes until slightly thickened, but beans still retain their shape (can add more or less stock to achieve desired consistency). Stir in the Parmesan cheese and butter.
  5. To serve, place equal amounts of the bean ragout on each of four plates and top with the salmon fillets; serve immediately.

Recipe Spotlight: Hy-Vee’s Alaskan Snow Crab adds Elegance, Protein to a Fall Favorite

Whether you’re looking for an upscale appetizer or comfort food to cheer on your favorite team this fall, Alaskan snow crab offers widespread appeal. One of our most popular shellfish, snow crab provides a delicate flavor to satisfy the experienced palate and the protein power to get you through the day.

Sourced from Trident Seafoods in Seattle, Washington, Alaskan snow crab is purchased in sections or clusters, each packed at the point of harvest in Alaska. The company upholds Hy-Vee’s deep regard for sustainability, and we are proud to market our snow crab with the Responsible Choice label.

Light, low-fat and protein-packed, snow crab can be prepared in a variety of ways. From cocktail claws and clusters to appetizers and surf-and-turf pairings, snow crab is a versatile protein. Here is one of my favorite snow crab options for fall:

Crab, Spinach and Artichoke Dip

Serves 10 to 12.

All you need:

  • 4 tbsp butter, divided
  • 1 tbsp minced garlic, or about 6 cloves
  • 1 (14 oz) can artichoke hearts
  • 1 (6 oz) bag fresh baby spinach
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated pepper jack cheese
  • 1/4 tsp cayenne pepper
  • 1 pound fresh crab meat, picked

All you do:

  1. Melt 2 tablespoons butter in a large skillet with the garlic and artichoke hearts over medium heat for 5 to 8 minutes until garlic and artichokes are fragrant.
  2. Add the spinach. Cook until the spinach wilts, about 3 to 4 minutes.
  3. Remove the spinach and artichoke mixture to separate bowl and set aside.
  4. In the same skillet add 2 tablespoons butter. Whisk in the flour to make a paste and cook on low heat for 1 minute.
  5. Add the milk until sauce starts to thicken.
  6. Add the cream cheese, feta, Parmesan, pepper jack and cayenne pepper. Stir until smooth.
  7. Add the crab meat.
  8. Chop the spinach and artichokes and add to the dip.
  9. Transfer to a slow cooker to stay warm. Serve with pita chips or crackers.