It is Hy-Vee s intent to sell high-quality seafood that not only is safe for consumption but also is

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All you need: 1 tbsp minced fresh ginger 1 tbsp minced garlic 1 tbsp freshly grated lime zest 2 tbsp fresh lime juice 1 (14 oz) can coconut milk 2 pounds Responsible Choice catering business plan Belize shrimp (31- to 40-ct), peeled and deveined 12 to 14 long wooden skewers 1/4 tsp kosher salt fresh lime wedges, for squeezing and garnish 1/2 cup toasted, sweetened shredded coconut 1/4 cup fresh cilantro leaves
All you do: In a medium bowl, combine ginger, garlic, lime zest and juice, and coconut milk. Add shrimp, catering business plan tossing to coat, and chill, covered, for 1 to 3 hours. Meanwhile, soak skewers in water. Prepare a grill for high heat (450 to 550 degrees; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds). Push 5 shrimp onto each skewer; cook, turning once, until flesh has just turned pink and is slightly charred, about 3 minutes on each side. Arrange catering business plan skewers on a serving platter and sprinkle evenly with salt, a squeeze of lime juice, coconut and cilantro leaves. Serve with extra lime wedges on the side.
Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in NW Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate s degree in Culinary Arts and a Bachelor s degree in Culinary Management. With over a decade of experience, Andrew has worked at a few of Minneapolis favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon catering business plan Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.
It is Hy-Vee s intent to sell high-quality seafood that not only is safe for consumption but also is harvested catering business plan or raised in a manner that provides for its long-term viability (sustainability) while minimizing catering business plan damage to the environment and other sea life.