Mountain Views News     Logo: MVNews     Saturday, March 3, 2012

MVNews this week:  Page 9



Mountain Views-News Saturday, March 3, 2012 


Wrote about my experience last summer, I thought 
I’d check it out again, just a stones throw away from 
Sierra Madre is Monrovia, enough of the geography 
lesson. I have made the ultimate discovery in the 
seafood arena, it reminds me of the very popular 
Fisherman’s Wharf that you may remember on 
Kerstings Ct., and believe me, the prices are about 
the same as Fisherman’s Wharf some fifteen years 
later. Let’s start off with a cup of Clam Chowder 
for ($2.95)!! Yes it is a cup but, but what a cup, it 
battles many of the soups that I have had at five 
star Steakhouses. Sure there is no Maître De here, 
but we are paying like paupers, right? All entrees 
are in the ($8 to $13) range, I was able to sample 
many of the dishes. I recommend ordering from 
the Big Shrimps favorites: Cajun & Garlic Butter 
Grilled big Shrimps or the garlic butter pan seared 
big Shrimps at ($10.45). Both are worthy of a try. 
From the grill, seven to eight varieties of fish are 
there for sampling. March is always a great time for 
fish, and most of the items are fresh from the boat. I 
devoured the fresh grilled Salmon at 
($10.95) and was very impressed. Cooked 
to a perfect medium rare, and again, the 
texture recalls an upscale seafood restaurant 
charging double. Also available are fish and shrimp burritos/tacos ($2.45 to $6.75). Do you 
know the difference between Day Boat scallops and regular Scallops? I didn’t until I asked, 
Regular Scallops can be on the boat up to 15 days, yes 15 days sitting in the boat frozen 
100 miles from shore, however a Day Boat Scallop is brought in fresh everyday from the 
Ocean. Yep, that is what Big Shrimp specializes in Fresh Day boat Scallops. If you are a 
Fish Fan every week they have a rotating Fresh Fish Special, always cooked on the grill, last 
week I enjoyed a Fresh Idaho Trout, Delicious!!!

How do they keep prices so reasonable? Good question! The restaurant is extremely clean 
but no frills and seating at the counter is available. Owner Adam Chu has been importing 
shrimp from the Far East for over 10 years and has taken his expertise in buying seafood 
and has shared his knowledge with us. He continues in that business but as the owner of 
the restaurant, he transfers those incredible savings to us. 

For salad fans, I prefer the grilled shrimp Caesar salad for ($7.45). There is a kids’ menu 
available and they now offer beer and wine as well. Get in here before the owner comes to 
his senses and raises the prices. If you see me walking around Sierra Madre, thank me, it 
motivates me to get you this discovery.

Big Shrimps Fish Grill 123 E. Colorado Blvd. Monrovia (626) 359-8962

Listen to my radio Talk Show Sunday at 8 PM. KABC 790 AM.




1 pound skinned and boned chicken breasts, cut into thin strips

1/2 teaspoon salt

1/4 cup cornstarch

4 tablespoons vegetable oil, divided

1/2 pound Broccolini, cut into 1-inch pieces

1 cup chicken broth, divided

1 red bell pepper, cut into thin strips

1 small yellow squash, thinly sliced into half moons

1/4 cup sliced green onions

2 teaspoons cornstarch

1 tablespoon fresh lime juice

1 1/2 teaspoons soy sauce

1 teaspoon Asian chili-garlic sauce

 Hot cooked rice




1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch.


2. Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 
6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep 
warm. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-
tender. Transfer to plate with chicken, using slotted spoon.


3. Add remaining 1 Tbsp. oil to skillet. Sauté bell pepper and next 2 ingredients in hot oil 2 
minutes or until crisp-tender.


4. Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. 
Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper 
mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice 
and next 2 ingredients. Serve over hot cooked rice.

TABLE FOR TWO by Peter Dills