Kelaguin Uhang--Shrimp & Peppers
photo by Andi Longmeadow Farm
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 sweet green pepper, roasted
- 1 small onion
- 1 -2 tablespoon crushed red pepper flakes
- 1 -2 lemon
- 1⁄2 lb cooked shrimp, rinsed and drained (can use frozen or canned)
- 1 medium coconut, grated
- salt
directions
- Peel the roasted green pepper and remove seeds. Chop pepper and place in small bowl with onions, and 1 tablespoons of the crushed red peppers. Squeeze the juice from one lemon and add to mixture in bowl. Stir in shrimp and grated coconut.
- Season to taste using salt, and additional lemon juice and crushed peppers. Serve with warm tortillas.
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Reviews
-
How could you not love roasted peppers and shrimp! :) This is the epitome of a lovely Uhang, I followed this exactly, and it was perfect perched upon a tortilla! The grated coconut was so lovely alongside the red pepper, and this made a lovely luncheon dish. One that will be served often! Yum on the roasted peppers too! Made for ZWT7