KADDON UHANG or SHRIMP KADO

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(kaw-dun uw-hang)

When I first came to the states, I was looking for shrimp with the head still attached to the body. Imagine to my surprise that most stateside stores didn't carry such sea creatures. 

On Guam, shrimp are caught or bought whole so there are many crevices for the coconut milk to seep through. Most islanders love to slurp the flavored milk right out of the head. Okay, don't be grossed out. This is an awesome dish and you can still make it with the headless, frozen shrimp at your local grocer.

I've discovered recently that shrimp kado over short grain, brown rice is actually very delish. The nuttiness of brown rice enhances the flavor of this particular kado. Of course, white rice is yummy too.

How to make shrimp kado or kaddon uhang video    

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Essentials for a Guam / Chamorro Kitchen

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