Shrimp Kelaguen Food

SHRIMP KELAGUEN WITH FINADENE SAUCE

Shrimp Kelaguen With Finadene Sauce image

A spicy appetizer (or salad) from Guam. NOTE: They use very hot chilies, so adjust type to your tastes. Also, make sure NOT to use the sweetened baking coconut. Fresh is best. Serve with tortillas or recipe #458007

Provided by Outta Here

Categories Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb medium shrimp, peeled and deveined (head and tails removed)
1 small onion, peeled and finely minced
2 small red bird's eye chilies, finely minced
1 cup unsweetened coconut, grated (use fresh if possible)
3 tablespoons lemon juice (or more to taste)
10 medium jalapenos, stemmed and very finely minced
1/3 cup soy sauce
1/2 cup lemon juice
1/2 cup chopped onion

Steps:

Cook shrimp in boiling water until they just turn pink. Drain and run under cold water. Drain again.
Chop boiled shrimp into small pieces.
In a bowl, mix shrimp, onion, red peppers, coconut and lemon juice (increase lemon juice to taste if needed).
Cover and chill for a few hours.
Serve on warmed fresh tortillas, or Flour Titiyas, with the sauce on the side. (If using as a salad, pour sauce over shrimp, mix, and serve on lettuce leaves).
For the sauce:.
Mix all ingredients in a bowl.
Cover and chill.

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