Hanging Out With Some Drunken Shrimp

Diana Helfand
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Wednesday - July 21, 2010
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More than two decades ago, Sarah Richards joined Hawaii Theatre Center to lead the charge on the $32 million restoration that brought the theater back to life. As president of Hawaii Theatre, Richards played a leading role in this powerful transformation.

When the historic renovation was completed, it served as an economic catalyst for downtown Honolulu, helping to reestablish the area as an evening and weekend destination. Today it serves as an “anchor” for the many businesses around it, drawing visitors and locals into downtown for dinner, a show and shopping. Hawaii Theatre also has had a powerful social impact and has become a symbol of pride for the entire community.

Mahalo to Richards and everyone at Hawaii Theatre for keeping us entertained, and the theater alive and thriving!

Made from rice, sake is an alcoholic beverage distinctive to Japan. It has a long history that dates back to the third century A.D. when literature recorded the manner and custom of making sake. It was approximately in the third century B.C. when a method of rice planting was introduced to Japan. It is believed that sake making in Japan started around the same time. Sake is a naturally fermented alcoholic beverage classified in the same general category as wine and beer. These beverages are made through a fermentation process, but because of the differences in ingredients, the corresponding fermentation processes required for producing each product vary in degree of complexity.

Traditional sake is made from the simple ingredients of rice and water. Containing no artificial additives, enhancers or sulfites, it adds a unique flavor to stir-fries, fish, crab, marinades and sauces, to name a few.


* 1 pound large shrimp, peeled and deveined
* 1/4 cup ginger, cut thinly and diagonally
* 4 ounces green onion, cut into 3-inch pieces
* 1 1/4 cups sake (or to taste)
* 1 teaspoon sesame oil
* 1 cup sliced fresh mushrooms (optional)
* 1 bunch noodles, saimin or pasta

Wash shrimp and steam 15 minutes (or until pink and cooked through) with sake, ginger and onion. Remove from heat. Pour sesame oil on shrimp and toss to coat. Put into deep bowl with the sauce and serve over noodles, saimin or pasta.

Makes two servings without or four servings with noodles or pasta.

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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