Barbecue Shrimp

Join us for an in-store demo this week or make these simple, delicious barbecue shrimp on your grill at home!

All you need:

1 pound jumbo shrimp, peeled and deveined
1 tbsp Emeril’s Essence
2 tsp Hy-Vee Select lemon-flavored olive oil

All you do:

  1. Soak 4 bamboo skewers in water for at least 30 minutes. Drain and set aside.
  2. Preheat grill to medium.
  3. Toss together shrimp, Essence and lemon olive oil in a medium bowl. Thread 3 or 4 shrimp onto each skewer leaving space between each shrimp.
  4. Place on grill rack. Cook for 3 minutes. Turn and cook for an additional 3 minutes or until shrimp is pink and firm.

Dish On Fish: The Best Grilled Fish Recipes

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: The Best Grilled Fish Recipes

We can all agree that there’s no better way to ring in summer than by firing up the grill to enjoy some seared seafood!

Before we begin listing out the best seafood grilling recipes we could find, let’s first give a shout-out to Jessica Gavin’s Grilled Cedar Plank Salmon Fillets. Once you get a taste of the smoky flavor from these, you’ll understand why we’re constantly calling the cedar plank our go-to summer grilling essential.

Another standout? Well Plated by Erin’s delightfully sweet and savory Coconut Pineapple Shrimp Skewers have us salivating. The flavors on these kebabs will take you straight to the beach and we’re betting the sauce would work well on just about any type of fish.

As always, let us know which picks make your short list. Happy grilling!

Grilled Fish Tacos with Kiwi Jalapeno Salsa
Switch up your Taco Tuesday menu with these grilled whitefish tacos!
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Source: Sweet Peas and Saffron

Herb & Garlic Grilled Tuna Steaks

Take your cookout game to the next level with these restaurant-inspired tuna steaks!
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Source: Beachbody On Demand

Grilled Cedar Plank Salmon Fillet

The cedar plank in this recipe gives the salmon a mouthwatering smoky flavor that you don’t want to miss.
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Source: Jessica Gavin

Grilled Mahi-Mahi & Veggies Foil Packs

Healthy, fast, flavorful. This mahi-mahi recipe is the new grilling MVP.
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Source: The Beach House Kitchen

Coconut Pineapple Shrimp Skewers

These scrumptious shrimp skewers bring the tropical islands straight to your backyard!
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Source: Well Plated by Erin.

Grilled Tilapia with Mango Salsa

Oh, the flavors of summer! There’s nothing better than grilled fish topped with a fruity salsa.
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Creamy Responsible Choice Shrimp Sauté with Bacon & Peas

Shrimp Saute RecipeServes 4.

All you need:

  • 1 pound uncooked farfalle pasta
  • 1 tbsp olive oil
  • 4 strips bacon, finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 pound raw, peeled, deveined (51 to 60 ct) Responsible Choice shrimp
  • ½ cup white wine
  • 3/4 cup heavy cream
  • Salt and pepper, to taste
  • ½ cup Parmesan cheese, divided
  • ½ cup frozen peas, thawed

All you do:

  1. Bring a pot of salted water to a rolling boil; add pasta and boil until cooked, 5 to 6 minutes. Drain pasta and set aside.
  2. In a large sauté pan, heat oil and fry bacon until crisp-tender. Add the garlic and shallot; sauté until fragrant. Add shrimp and sauté for 1 minute.
  3. Add white wine and reduce by half. Stir in heavy cream, salt, pepper and ¼ cup Parmesan cheese. Simmer for 3 to 5 minutes, until thickened.
  4. Add cooked pasta and peas to the pan and toss until sauce coats all ingredients. Season pasta to taste with salt and pepper and top with remaining ¼ cup Parmesan cheese. Serve immediately.

What is the Warm Blob?

Scientists across NOAA Fisheries are watching an expanse of extraordinarily warm water spanning the Gulf of Alaska that could affect marine life. The warm spot – coined the “Warm Blob” by meteorologists – appeared nearly two years ago. The longer it stays, the greater impact it will have on ocean life from jellyfish to salmon, researchers say.

The water in the Warm Blob is about five degrees Fahrenheit warmer than the typical ocean temperature. Marine animals from Mexico to Alaska are impacted and it may be altering weather across the continent.

Although five degrees may not seem like a lot, the concern stems from the fact that the Warm Blob has grown from a small patch of water to 500 miles across, and is the largest and longest-lasting temperature difference on record.

Scientists aren’t sure exactly what caused the blob, but they think it may have links to the California drought. The temperature change also has caused creatures from tropical and temperate zones to wander north into places where they’re not usually found, and others that normally stay far out at sea have ventured closer to the coast, according to a Seattle Times article.

Changes in sea surface temperature can alter marine ecosystems. For example, variations in ocean temperature will affect what species of plants, animals and microbes are present in a location, change migration and breeding patterns, and threaten sensitive ocean life such as corals. Also, because the oceans continuously interact with the atmosphere, sea surface temperature can also have profound effects on global climate. Increases in sea surface temperature have led to an increase in the amount of water vapor over the oceans, increasing the risk of heavy rain and snow. Changes in sea surface temperature can also shift storm tracks, contributing to droughts in some places.

To read more about the Warm Blob phenomenon, click on this recent article from Discovery:

Hy-Vee’s Responsible Choice Alaska Pacific Halibut Stars with Innovative Relish

A fan favorite, Hy-Vee Responsible Choice Alaska Pacific Halibut steaks have a delicate, sweet flavor and firm texture that is perfect for the grill. In one of my favorite recipes, halibut steaks pair well with minimal ingredients, creating a simple meal for your family that doesn’t give up flavor or nutrition.

As an added bonus, halibut is rich in various nutrients, including selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids. It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.

Enjoy this spring-fresh recipe, 48 hours fresh from the Pacific – Hy-Vee’s Responsible Choice Alaska Halibut.

Grilled Responsible Choice Alaska Pacific Halibut with Roasted Red Pepper and Kalamata Olive Relish

Serves 4

All you need:Pacific Halibut and Relish

  • 1/2 cup thinly sliced roasted red peppers
  • 1 tbsp thinly sliced shallot
  • 1 garlic clove, minced
  • 1/2 cup halved pitted Kalamata olives
  • 1/4 cup fresh basil leaves, chiffonade
  • Juice of 1/2 a lemon
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 4 Responsible Choice Alaska Pacific Halibut steaks
  • Olive oil for brushing, as needed

    All you do:

  1. Stir together the roasted red peppers, shallot, garlic, Kalamata olives, basil, lemon juice and 1 tablespoon olive oil. Season with salt and pepper to taste; set aside.
  2. Heat an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush the cooking grates clean, and oil the grill rack.
  3. Brush Responsible Choice Alaska Pacific Halibut steaks with oil and season with salt and pepper.
  4. Grill steaks over direct heat for 10 minutes per side, or until opaque but still moist, in the center.
  5. Serve topped with red pepper relish.