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.
You May Also Like Deer Kelaguen
Return to Remember Guam
SATISFYING YOUR GUAM RECIPE CRAVINGS SINCE 2006.
Effective March 2021, PaulaQ will begin replacing Canola and vegetable/seed oils in recipes with pure lard from Reverence Farm, and organic coconut oil. In addition, beef, pork, and poultry products will be sourced from Reverence Farm in Graham, NC.
LOOKING for something on Paulaq.com? Enter your keyword in the search box below:
PURCHASE YOUR BOOKS TODAY
Here's Home | A Taste of Guam | Remember Guam | More Recipes | Romance Novels | Macaron Book | Visit Guam | Food History | Food Photos | The Big Green Egg | Contact Paula
© 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.