The wonderful thing about shrimp in coconut milk is that the coconut milk enhances the smell and the flavor of the shrimp. This dish is luscious and every time you enjoy a bowl, you will wonder why you wait so long to make it. My husband, at least, always says once he digs in, "Man, I forget how good this is!"
The shrimp kado or kaddon uhang written recipe is in my cookbook, A Taste of Guam.
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