New Restaurant “Beachin’ Shrimp” to Open in Tumon January

657

Guam – A new restaurant is opening in Tumon soon. “Beachin’ Shrimp” is slated to open in Janaury.

 

READ the release below:

“Beachin’ Shrimp” to open in Tumon
Coastal themed restaurant coming to The Plaza

New restaurant Beachin’ Shrimp is bringing the coastal food culture of California, Mexico, Louisiana, and the United States East Coast to Guam.

“We wanted unique authentic flavors with the food and an genuine coastal beach feel for the setting of the restaurant,” says Darren Talai, who along with partners George Johnson and Jerry Pastones, look to open Beachin’ Shrimp at the former Bully’s location at The Plaza in Tumon in January 2013.

“Tourists are looking for something unique, something new and special,” says Johnson. “We think we have a concept that will appeal to the tourist foot traffic in that area. The taste profile of our dishes will also be very appealing to the Guam local palate.”

Says Talai: “As a native Southern Californian, over the years, I have dined in quite a few of the local independent coastal restaurants in California, Gulf of Mexico, Hawaii and beyond.  I had this idea for a restaurant that integrates coastal shrimp and other exceptional dishes from around the world.”

The signature dish will be the “Beachin’ Shrimp” which was inspired by flavors of the French influenced Louisiana coast. The secret recipe is simmered for 10 hours, using only the finest natural ingredients, including a variety of herbs and spices, that ultimately creates our unique rich spicy broth. We add several succulent shrimp to the broth when your order is placed, and then it’s delivered piping hot and served with crusty French bread for dipping. Beachin’ Shrimp can also be served over angel hair pasta or rice.

Another Beachin’ Shrimp item will be Guam’s own Shrimp Kelaguen developed straight out of the local kitchen of Mary and Frankie San Nicolas of Yigo. This amazing recipe has been handed down to multiple generations within the family. Talai and Pastones “trained” at the family home to perfect the recipe.

Also, a Mexican Shrimp Cocktail will be served in a chilled goblet with large pieces of shrimp, avocado, red onion, fresh jalapeno, cilantro, marinated in a citrus tomato sauce and served with fresh tortilla chips.   

“Authenticity, fresh ingredients and simple consistent execution is what creates awesome food,” says Talai. With his culinary background and training, Talai has developed the Beachin’ Shrimp dishes himself with his trusted Sous Chef Pastones.  Over the years he has experimented with dishes that he fell in love with and vaulted the recipes thinking “one day” the opportunity will be right to launch the shrimp inspired concept on Guam. “Every item is prepared from the heart to ultimately make people happy and enjoy their experience!”

The restaurant, designed by Neil Paynter of ARI Partners, will seat approximately 54 people, with indoor and outdoor dining areas, and will include a full bar. The outdoor al fresco dining will be unique to the area and allow guests to enjoy an awesome meal with a cold beer or nice glass of wine, while taking in all of the action in the heart of Tumon.  The frameless glass storefront will provide an open feel and will allow passersby to see the coastal beach theme interior of powder blue, weathered rustic wood, with contemporary touches.

“When the opportunity presented itself to secure this amazing location, George and I thought this was the perfect opportunity to launch our shrimp concept.  We wanted to keep the concept quaint and unique,” Talai says.  “We envision a distinctive independent  restaurant focused on great food, affordable prices, friendly service,  paired with hand-crafted beers, refreshing beach themed cocktails, and an exclusive wine selection that perfectly compliments our food.”