Shrimp with Coconut Milk | Guam Food | Chamorro Recipes
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- เผยแพร่เมื่อ 29 ต.ค. 2024
- Chamorro Guam food shrimp kado or kaddon uhang is rich in coconut milk. Be sure you also have short-grain, white rice to eat with this Guam CHamoru shrimp kaddo recipe. Chamorro kaddon uhang is also excellent with short-grain, brown rice.
LINK TO SHRIMP KADO OR GUAM SHRIMP WITH COCONUT MILK WRITTEN RECIPE:
www.paulaq.com...
INGREDIENTS
Set 1
1 medium onion, chopped
1 1/2 pounds green beans, halved lengthwise and crosswise
4 tablespoons butter
1/4 cup all-purpose flour
2 cups hot water
Set 2
2 pounds raw shrimp with shells on
1 3/4 teaspoon salt
1 teaspoon garlic powder
Set 3
1 - 13.5 ounce can thick coconut milk
1/2 cup diced canned tomatoes
Tools: large pot
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Here's a link to my printable recipe: www.paulaq.com/shrimp_kadokaddonuhangcoconutmilk.html
I love all your cooking. Brings me back home.
Thank you!
Ok thanks for letting me know :)
That looks so good! Are you Chamorro?
Yes, I am Chamorro.
The coconut milk is sweat right?
No, it is not sweet.
can u use shrimp without the shell
+Amy Tuamoheloa I suppose so. I've never done that because the shell gives added flavor, better texture....just an overall more yummy dish.
Yes you can. I remove the shells for this (and other) shrimp dishes because I can't stand peeling shrimp that's hot and covered in sauce. Paula's right about the flavor, but here's what I do to remedy that... peel the shrimp but save the shells/tails. Wrap them in cheesecloth and tie into a little bundle with kitchen twine and add to the pot when you add the shrimp. When the dish is done simply remove, squeeze out as much liquid as you can, and discard the cheesecloth-wrapped shells. This way you get the delicious flavor in your dish without the mess! BTW, I also save shrimp peelings in a baggie in the freezer, and when I get enough to bother with I'll make shrimp broth with them!
Every time I she'll shrimp I some the shells in classified butter. That's what I use to cook shrimp dishes.
All the lumps