Dried shrimp are used not only for the Caldo de Camarón, or Shrimp Soup or Broth. They are also used to make shrimp patties that are then bathed in different mole sauces. Also to prepare tamales, rice, bean and potato dishes. Even some salsas that used them ground as a seasoning and thickening base.
Dried shrimp come in different sizes, from the miniature ones smaller than 1/2″ to much larger ones bigger than 3″. Because they are lightly cooked, then salted and left to dry in the sun, they concentrate their flavor intensely and deeply. They are also quite salty.
In Mexico, you can find them in outdoor markets as well as mainstreamgrocery stores. Here in the US, I’ve found them in Asian and Latinstores. They are also easy to find online. However, go for those thathave this light pale color. Don’t go for the pink or red kind that seemtoo lump and meaty. Good quality dried shrimp should be almost flat andcolorless. They have been dehydrated, so that’s what they should looklike.
They last in the pantry for months and months and areconsidered, just like dried chiles, almost a spice. To use them, theyare typically soaked in water for 5 to 10 minutes, rinsed, drained, heads and legs removed andthen cooked. They have an unmistakeable and unique strong flavor.
