Hawaii’s waters are home to more than 7,000 forms of marine life, nearly 25 percent of which are found nowhere else in the world.

To learn how you can help protect our oceans and reefs, check out the Waikiki Aquarium’s Mauka to Makai Clean Water Expo, featuring more than 20 agencies and organizations sharing their expertise through hands-on, interactive and educational displays for the family.

To keep in the spirit, here are some seafood recipes.

FIRECRACKER SHRIMP

2 dozen large fresh shrimp
1 tablespoon pepper
1 teaspoon salt
2 tablespoons hot chili sauce
1 teaspoon grated ginger root
1/2 teaspoon Chinese five spice
2 chopped chili peppers
5 tablespoons hoisin sauce
1/2 tablespoon oyster sauce
1/4 cup peanut oil

Peel and vein shrimp.

In food processor, blend remaining ingredients except peanut oil. Add shrimp and marinate 30 minutes.

In pan, heat peanut oil on medium and sauté shrimp until just cooked. Serves 4.

Approximate nutritional information, per serving: 230 calories, 15 g fat, 3 g saturated fat, 65 mg cholesterol, 1,000 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g sugar, 10 g protein

NUT-CRUSTED MAHIMAHI

Nonstick cooking spray
1 pound mahimahi filet
1/3 cup finely chopped almonds
3 tablespoons wheat germ
1/4 teaspoon salt
1/8 teaspoon paprika
2 tablespoons low-fat sour cream
2 tablespoons low-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon shoyu
Dash onion powder

Preheat oven to 400 degrees. Coat baking pan with nonstick cooking spray; place fish in pan.

In bowl, mix­ almonds, wheat germ, salt and paprika.

In another bowl, mix sour cream, mayonnaise, lemon juice, shoyu and onion powder.

Spread mayonnaise mixture on fish and top with nut mixture. Bake about 20 minutes. Serves 2.

Approximate nutritional information, per serving: 400 calories, 17 g fat, 3 g saturated fat, 175 mg cholesterol, 700 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g sugar, 50 g protein

CHINESE STEAMED SCALLOPS

1 pound fresh bay scallops
2 tablespoons vegetable oil, divided
1 teaspoon cornstarch
1 tablespoon chopped cilantro
1 tablespoon thinly sliced green onion
1/2 teaspoon minced fresh ginger
1 clove garlic, minced
2 tablespoons shoyu

In medium bowl, combine scallops, 1 tablespoon oil, and cornstarch; toss gently.

Place scallops on a steaming rack. Combine cilantro, green onion and ginger; sprinkle over scallops.

Place rack over boiling water; cover and steam 5 minutes. Remove scallops and place on serving platter.

In small skillet, heat remaining tablespoon of oil and sauté garlic until light brown. Stir in shoyu. Pour mixture over scallops. Serves 4.

Approximate nutritional information, per serving: 170 calories, 8 g fat, 1 g saturated fat, 35 mg cholesterol, 700 mg sodium, 4 g carbohydrate, no fiber, no sugar, 20 g protein

———

More Hawaiian Electric Co. recipes are available at www.heco.com.