CHAMORRO KADDON UHANG or SHRIMP KADO
Kaddon uhang is pronounced as 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 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.
from E.S.: "I had just cooked your shrimp with coconut milk and my wife and daughter
loved it! I look forward to making the rest of your recipes. Thanks again."
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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.