Enjoy a sea urchin release, keiki arts and crafts, and educational displays at the sixth annual Mauka to Makai Environmental Expo at the Waikiki Aquarium. The event shares how to be good stewards of our natural resources. In addition, gardeners will want to get a native plant, courtesy of Hawaiian Electric Co. Parking will be a breeze, with free shuttle service from Waikiki Elementary School.

This week, enjoy recipes using the bounty of the ocean.

SHRIMP AND PORTUGUESE SAUSAGE CIOPPINO (SEAFOOD STEW)

1/4 cup olive oil
4 cloves garlic, peeled and smashed
1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
1 large shallot, peeled and chopped
1 teaspoon kosher salt, divided 1/2 teaspoon fresh ground black pepper, divided
1 (10-ounce) package spicy Portuguese sausage, casing removed

3 cups low-sodium chicken broth
1/4 cup tomato paste
1 bay leaf
1 pound large shrimp, peeled and deveined
1 (15-ounce) can cannellini beans (or white bean of choice), rinsed and drained
1 cup chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves

In large saucepan, heat oil on medium-high heat and add garlic, fennel, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables soften slightly, about 4 minutes.

Add sausage and break into 1/2-inch pieces with wooden spoon. Cook until brown, about 5 minutes.

Scrape up brown bits on bottom of pan. Stir in chicken broth, tomato paste and bay leaf. Bring to a simmer, cover, and cook 10 minutes.

Add shrimp, beans, basil and thyme. Uncover and simmer until shrimp are cooked through, about 4 minutes.

Discard bay leaf and season with remaining salt and pepper. Ladle into soup bowls and serve with sourdough bread. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste): 550 calories, 34 g fat, 9 g saturated fat, 200 mg cholesterol, more than 2,000 mg sodium, 28 g carbohydrate, 8 g fiber, 4 g sugar, 32 g protein

JAPANESE BAKED OYSTERS

6 large fresh oysters in shell, cleaned and shucked
1/2 cup Japanese mayonnaise
1/2 teaspoon sesame oil
1/2 tablespoon red miso
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper (optional)
Oroshi (see recipe below)
1/4 cup green onion, finely chopped

Heat oven to 400 degrees. Remove meat from oyster and rinse in cold water, removing any shell fragments. Discard flat top half of shell but keep lower, bowl-shaped half, rinsing as well.

Dryoyster meat by patting between sheets of paper towel sheets.

In bowl, whisk mayonnaise, sesame oil, miso and peppers. Set aside.

Place shells on baking sheet or arrange in shallow pan. Place oysters into shells and cover with thick layer of mayonnaise mixture.

Place on top rack of oven and bake for 20 to 25 minutes. Tops should be dark brown when done.

Remove oysters from oven. Top with about 1/2 teaspoon oroshi and green onions to garnish. Serves 3.

Approximate nutritional information, per oyster: 120 calories, 9 g fat, 1.5 g saturated fat, 15 mg cholesterol, 300 mg sodium, 7 g carbohydrate, no fiber, 2 g sugar, 2 g protein

OROSHI (JAPANESE RADISH SAUCE)

1/2 daikon (Japanese radish), grated
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon lemon juice

In small bowl, mix ingredients. Makes about 1/2 cup.

Approximate nutritional information, per 1/2-teaspoon serving: 5 calories, 0.5 g fat, no saturated fat, 40 mg sodium, no cholesterol, carbohydrate, fiber, sugar or protein

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