‘Open Sesame’ For Savory Shrimp

Diana Helfand
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Wednesday - September 17, 2008
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Frank Kudo, chairman and chief executive officer of New City Nissan, believes in motivating his employees to do their best. New City Nissan is the largest Nissan dealership in the Northwest region of the United States, which includes Hawaii, Oregon, Washington, Utah and Northern California.

As a sign of its success, the dealership recently moved from Ala Moana Boulevard to a much larger location in Kalihi to better help customers with sales and service. When asked about the recent move, Frank explained that he feels it is their civic duty to assist Kalihi with its economic revitalization, and that New City Nissan’s presence there should make a significant contribution to that end.

Frank earned his executive doctorate degree in management at Case Western Reserve, specializing in organizational behavior and leadership studies. He is also a CPA, so he has an intimate understanding of general management, as well as the money or fiscal side of managing a large company.

As an indication of Frank’s amazing energy level and dedication to health, he has participated in three Iron Man Triathlons.

It is a pleasure to dedicate this column to Frank Kudo, a visionary manager who continues to do whatever he can to keep Hawaii’s economy on an even keel.

Sesame plants were cultivated in Mesopotamia more than 3,500 years ago, and are believed to be one of the first plants to be used for its edible oil. An Egyptian tomb dating back 4,000 years depicts a baker adding sesame seeds to his dough, and archeological remains show that sesame was grown in Palestine and Syria more than 3,000 years before the birth of Christ.

The pods of the sesame plant burst open when the seeds reach maturity, and it is thought that the exclamation “Open Sesame!” from the Arabian Nights tales was inspired by this.

Dried sesame seeds are an excellent source of magnesium, potassium, iron, calcium, phosphorus, zinc, copper, thiamine, niacin, folic acid and vitamin B6. They are a good source of dietary fiber and contain riboflavin.


* 1 pound large shrimp, shelled

* salt and pepper, to taste

* 1/2 cup low-sodium shoyu

* 2 tablespoons finely sliced green onion

* 1 teaspoon sesame oil

* 4 medium cloves garlic, crushed

* 2 tablespoons finely grated fresh ginger

* 1 tablespoon olive oil

* 2 tablespoons brown sugar

* 1 teaspoon toasted sesame seeds

Season the shrimp with salt and pepper. In a medium bowl, stir together the shoyu, green onion, sesame oil, garlic and ginger.

Place shrimp in marinade, cover and refrigerate for 1 hour, stirring a few times to coat shrimp while marinating.

Rub olive oil to coat bottom of a large skillet and heat over medium-high heat.

Remove shrimp from the bowl, reserving marinade. Sauté shrimp for 4 to 6 minutes on each side, turning once, until shrimp are pink and cooked through.

Remove to a serving platter and keep warm.

Pour reserved marinade into the skillet and heat over medium heat until the mixture is heated through; add brown sugar and reduce slightly (stir a few times to incorporate sugar), until just syrupy.

Spoon sauces over shrimp, sprinkle with toasted sesame seeds and serve immediately.

Makes four servings.

Approximate Nutrition Information Per Serving:

Calories: 260 Fat: 5.8 grams Sodium: 488 milligrams depending on salt added

Cholesterol: 124 milligrams

(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.)

(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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