Rice with Dried Shrimp
Recipe category
Country
Region
Source
Fuente: Abel Antonio Medina Sierra (2011)
Number of servings
6
Difficulty
Medium
Ingredients
2
piece(s) 2 plates or 2 pounds dried shrimp
4
cup(s) water
500
gr rice
4
tbsp oil
4
clove(s) garlic, finely chopped
1
piece(s) medium white onion, finely chopped
1
piece(s) green onion or scallion stalk, finely chopped
4
piece(s) hot peppers, finely chopped
1
tsp pepper
1
tsp cumin
pinch achiote (annatto) or food coloring to taste
pinch salt to taste
Directions
- Peel the shrimp, separating the shells and heads. Cook these in 4 cups of water for 15 minutes so they release their flavor; strain the broth and let it rest. If desired, you can carefully blend the hot broth with the shells and heads, then pass it through a fine strainer.
- In a pot, heat oil and sauté garlic, onions, and hot peppers until achieving a sauce. To this add pepper, cumin, achiote or food coloring, and salt to taste. Stir well.
- Add the shrimp and the water in which they were cooked to the sofrito. Let it boil.
- When the broth is boiling, add the rice, mix well and let cook until it begins to dry.
- Lower the heat and cover the preparation, letting it cook for 10 minutes. Stir everything again, cover and let cook until the rice dries completely.