Kelaguen uhang is pronounced ke-la-gwin oo-hang. Shrimp kelaguen is so delish, but it is a time-consuming endeavor. Raw shrimp must be peeled, deveined and the poop removed. The shrimp are then rinsed and each is smashed. Shrimp kelaguen with smashed shrimp, especially fresh with the head on, is much better than chopped shrimp, fresh or frozen.
While freshly shredded coconut is optional in other types of kelaguen, it is a must in shrimp kelaguen.
The corn titiyas in the picture was prepared using freshly made masa instead of masa harina from a store-bought bag. Click here for my homemade masa recipe.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, coconut oil, and avocado oil.
