Don’t be afraid of the Kaua‘i Shrimp head

PO‘IPU — Don’t be afraid of the head, said Nancy Kanna of Sunrise Capital.

She was promoting Kaua‘i Shrimp, a shrimp produced in Kekaha and available at numerous local restaurants and grocery stores on Kaua‘i.

At the Gourmet Farmer’s Market in the Kukui‘ula Shopping Village, Kanna picked out a batch from the frying pan and placed them on a platter for eager shoppers to sample.

“I’m here to just raise awareness of the shrimp produced in Kekaha,” Kanna said. “People who sample them will realize that it is sweet, has a good texture, and can eat the head the way locals ‘suck da head.’ It’s the best part.”

Fresh head-on shrimp is very perishable, according to an informational flier from Sunrise Capital, producers of the Kaua‘i Shrimp.

But there are simple, common sense ways to extend its shelf life which is typically three to five days.

The ideal way to store the shrimp is in a salt-ice water brine in the refrigerator, states the flier. The salted ice lowers the temperature to near-freezing levels while eliminating air contact and keeping the product from drying out.

An alternative method is to place a clean, damp paper towel over the shrimp and wrap it in plastic. The wrapped shrimp should be kept in the coldest part of the refrigerator.

If the shrimp is not going to be used within a day or so, it is strongly recommended that it be frozen.

Kanna said Kaua‘i Shrimp is now available at local grocery stores including all of the Big Save markets, the Foodland stores and at select smaller outlets like Ishihara Market in Waimea that has carried the Kekaha shrimp for a long time.

In Koloa, the shrimp is available at Koloa Fish Market and Kukui‘ula Store, and on the North Shore at the Kilauea Fish and Hanalei Dolphin, Kanna said.

Sunrise Capital at one time did not produce “meat,” or the consumer shrimp, Kanna said. It has been just recently that the “meat” has been produced and is making its way into the marketplace.

Kaua‘i Shrimp is raised in naturally filtered salt water with the fresh, head-on Pacific White shrimp having a high quality diet with no chemicals, fertilizers or antibiotics.

In the future, Kanna said Sunrise Capital is looking at producing locally grown clams and moi as well as algae for bioenergy production.

Last Wednesday was only the second time that the Kaua‘i Shrimp was available at the Gourmet Farmer’s Market, but it was the centerpiece of a chef’s demonstration by Merriman’s chef Kevin Ives who produced Honey and Hawaiian Chili Grilled Kaua‘i White Shrimp with Grilled Hearts of Romaine, Summer Beans and Black-Olive Orange Vinaigrette at a recent market.

For more sales information, contact Kanna at 338-0331, or at nancykanna@gmail.com.

Honey and Hawaiian Chili Grilled Kaua‘i White Shrimp with Grilled Hearts of Romaine, Summer Beans and Black-Olive Orange Vinaigrette

Chef Kevin Ives, Merriman’s Kaua‘i

20 Kaua‘i White Shrimp, peeled and deveined

4 heads baby Romaine lettuce

1 lb. fresh summer green beans

Honey glaze for shrimp

Orange vinaigrette

Honey Glaze for Shrimp:

Thoroughly whisk together in a mixing bowl:

1 cup honey

1 tsp garlic, minced

1 each Hawaiian chili (can substitute red chili flakes), minced

Zest of one lemon

Juice of one lemon

1/2 tsp Salt

Thoroughly coat shrimp with Honey Glaze and allow to marinate for one hour.

Drain the marinated shrimp and place on a hot grill — shrimp will cook quickly and caramelize and char in places due to the honey glaze. Flip the shrimp over and cook on both sides until the shrimp are pink and have lost its translucent appearance. Remove from the grill and reserve for plating.

Pick the stems from the beans.

Drizzle the romaine lettuce and beans with olive oil, just enough to give them a light coating. Season with salt and pepper.

Place the beans on the grill at high heat. Blister the beans on both sides and remove from the grill while they are still crisp.

Place the romaine hearts on the grill until the open face of the lettuce has taken a light char. Do not flip the lettuce. You want it to remain crisp and simply wilt on the open side.

On individual plates, or a serving platter, arrange the vegetables in the center. Place the shrimp all around the vegetables. Drizzle the Orange vinaigrette over the shrimp and around the plate.

Season everything with a little cracked Hawaiian sea salt and serve.

For the Orange Vinaigrette:

2 each oranges

2 oz. sherry vinegar

6 oz. extra virgin olive oil

6 each pitted kalamata olives

1 Tbsp shallot, minced (can substitute red onion)

1 tsp thyme, picked and minced

Cut the whole orange (rind and all) into small pieces. Juice the orange pieces through a vegetable juicer.

Place the orange juice into a mixing bowl and whisk in the sherry vinegar.

When the sherry vinegar is thoroughly incorporated, whisk in the olive oil to form a smooth vinaigrette.

Fold in the minced olives, shallots and thyme into the vinaigrette.

Season with salt and pepper.