Recipes / Peppers

Shrimp Kelaguen With Finadene Sauce

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Recipe by Outta Here

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

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • FINADENE SAUCE
  • 10
    medium jalapenos, stemmed and very finely minced
  • 1⁄3
    cup soy sauce
  • 1⁄2
    cup lemon juice
  • 1⁄2
    cup chopped onion
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DIRECTIONS

  • 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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