Kelaguen Uhang: Recipe
[flickr_tags user_id=”[email protected]″ tags=”Uhang’]
Shrimp in a spicy lemon sauce
- 1 lb unshelled shrimp
- ¼ cup lemon juice
- Salt, to taste
- Wild chili pepper, as desired
- ⅓ cup of grated coconut, as desired
Rinse unshelled shrimp in boiling water and then peel. Remove sand veins and crush shrimp.
Pour in the lemon juice and mix (remember to mix in lemon juice before seasoning with salt).
Salt to taste. Crush pepper into mixture.
Lastly, toss in freshly grated coconut.
By Florence Shimizu
|Editor’s note:||This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).|
|* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.|