Dried shrimp

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian, South Asian, Latin American, and Creole and Cajun recipes. Dried shrimp are an ingredient in many types of dishes, including soups, stews, and stir-fry dishes.

Production

Dried shrimp are produced by drying freshly caught shrimp in the sun or through mechanical drying. The shrimp are typically spread out on mats and left to dry in the sun for several days. In mechanical drying, the shrimp are dried in large ovens. The drying process reduces the water content of the shrimp, preserving them and intensifying their flavor.

Culinary Uses

Dried shrimp are used in a variety of dishes across different cuisines. In Chinese cuisine, they are often used in soups, stews, and stir-fried dishes. They are also used in Thai cuisine, particularly in dishes like Pad Thai. In Latin American cuisine, dried shrimp are used in dishes like ceviche and tamales. In Creole and Cajun cuisines, dried shrimp are used in dishes like gumbo and jambalaya.

Nutrition

Dried shrimp are a good source of protein, vitamin B12, and iron. They are also low in fat and carbohydrates. However, they are high in sodium, which can be a concern for people with high blood pressure or other heart conditions.

See Also

• Dried fish
• Seafood
• Food preservation
• Asian cuisine
• American cuisine

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