Prep 10 mins
Cook 0 mins
A South Pacific kelaguin recipe using shrimp instead of chicken. This version can be served with or without the grated coconut. Found on www.chamorro.com
- 1 sweet green pepper, roasted
- 1 small onion
- 1 -2 tablespoon crushed red pepper flakes
- 1 -2 lemon
- 1⁄2 lb cooked shrimp, rinsed and drained (can use frozen or canned)
- 1 medium coconut, grated
- Peel the roasted green pepper and remove seeds. Chop pepper and place in small bowl with onions, and 1 tablespoons of the crushed red peppers. Squeeze the juice from one lemon and add to mixture in bowl. Stir in shrimp and grated coconut.
- Season to taste using salt, and additional lemon juice and crushed peppers. Serve with warm tortillas.
How could you not love roasted peppers and shrimp! :) This is the epitome of a lovely Uhang, I followed this exactly, and it was perfect perched upon a tortilla! The grated coconut was so lovely alongside the red pepper, and this made a lovely luncheon dish. One that will be served often! Yum on the roasted peppers too! Made for ZWT7
We like the peppers and shrimp combined, served on lettuce for a salad. Made for ZWT. Nice quick and tasty.