You want the shrimps to soak up the water so that no pool of water is left when you scoop out the shrimps. Bacteria need moisture in order to thrive, so without enough “free” water, they cannot grow well in foods that contain salt. Too much excess water that gets thrown out means more flavor is lost. Next, heat up a pot (size will depend on quantity being cooked) with water to boiling. Should you just transfer the excess to a covered jar and keep the dried shrimps in the pantry? Repeat for three days. When rehydrating, place the dried shrimps in a bowl and pour just enough warm water to cover. You will see from day to day the head and shell start to pull away from the body of the shrimp. Snow Peas, Snap Peas, Sweet Peas, Mangetout and Edamame, Anise (Aniseed) and Star Anise are Different Spices. Directions Step 1. Add to the water double the amount of salt you would normally use when boiling shrimp for eating. Dried shrimp comes in many sizes. The farther the expiry date, the better. The shells and head at this point have turned to a fine gritty powder. Set aside. It is found in Chinese, Malaysian and Korean cuisines. When rehydrating, place the dried shrimps in a bowl and pour just enough warm water to cover. 50 lbs shrimp or whatever amount you have on hand (heads and shells on). Soak briefly to reconstitute. They can be used as a flavoring agent in potato salad. Grind dried shrimp in a food processor. If you’re using the dried shrimp in dumpling filling or meatballs, you’ll need to soak them longer (3 hours to overnight). Use dried shrimp in stir fries. Step 2. It has been soaked in a salty solution and then dried until it is very hard, much like people used to do over a hundred years ago. Therefore when using dried shrimp in your favorite recipes the salt needs to be modified or reduced. It is used in soups, pastes, sauces and stir fries. Nine times out of ten, dried shrimps need to be rehydrated. Step 3. It preserves foods by lowering the amount of “free” water molecules in foods. How Kaffir Lime Leaves and Fruits are Used in Cooking, Fruits, Vegetables and Other Plant-based Food. Replace the cap and return the shrimps to the fridge. Keep the jar in the refrigerator. How long the dried shrimps stay good for cooking depends on several factors. If you have abundance, place them in the freezer remembering that moisture can destroy all your hard work. How were they packed? These tiny sun-dried shrimps are so tasty that you only need a few tablespoonfuls to really bring a plain vegetable dish to new heights of excitement. Remove the shrimp and strain. Have a surface of wood or screen ready and big enough where you can lay the shrimp … This liquid can be kept and used for gravies, gumbos and stews. By moving the sack around, downwind from you, all of the “grit” blows away into the wind leaving only your dried shrimp. Sorry, your blog cannot share posts by email. If, however, the dried shrimps are meant to be boiled to make broth, you’ll want the kind with heads, shells and tails. The length of time they take to reconstitute depends on the size of the shrimp, but it is easy to see when the have plumped up. In the evening when the sun is going down, cover the shrimp with cloth or burlap and bring inside a shed or building. Connie Veneracion explores Asian food, history and culture, This is one ingredient that illustrates well the saying that “a little goes a long, long way”. Next, heat up a pot (size will depend on quantity being cooked) with water to boiling. Although they are known by different names, dried shrimp is a cooking ingredient found in many Asian cuisines. in Thailand and tôm khô in Vietnam. Next, check the expiry date on the pack of dried shrimps. One is that the food tastes very salty–even harsh–because you need to use lots of salt to preserve the food. Generally night air has a tendency to bring in the moisture and moisture is the enemy of drying/dried shrimp and the friend of bacteria. RealCajunRecipes.com is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. Put meat, vegetables and gravy into pot and add about 3/4 cup water. Because there are so many kinds of dried shrimps in the market, you need to know which one is best for the dish you want to cook. Just because the shrimps have been dried doesn’t mean they are exempt from spoilage. Voilaeval(ez_write_tag([[250,250],'realcajunrecipes_com-medrectangle-4','ezslot_1',136,'0','0'])); Store your shrimp in an air-tight sealed plastic jar in a dry area. You want the shrimps to soak up the water so that no pool of water is left when you scoop out the shrimps. Published on January 18, 2017 in Pantry Staples, Seafood, In Fruits, Vegetables and Other Plant-based Food. They may also come salted or unsalted, and with or without the heads, shells and tails. These shrimps can be used in making stews, gravies, piquant sauces and gumbos. How is it Used in Cooking? Too much excess water that gets thrown out means more flavor is lost. Nine times out of ten, dried shrimps need to be rehydrated. When you bought the dried shrimps in the grocery, were they in the refrigerated section or not? Salt is considered antibacterial because it restricts bacterial growth in many foods. My Cajun friend uses two saw horses with an old wooden door laid across. Except for screen grabs, stock photos and blockquotes, everything © Connie Veneracion. Bring water to a boil and cook for 5 minutes. Boil the shrimp about 10 minutes or until they turn pink and start to float. The best way to store dried shrimps is to transfer them to a jar with a screw-type cap. Directions: Heat 3/4 cup water in pot until almost boiling. Salted dried shrimps generally last longer but use within a month or two. Let soak for 5 minutes. ALL RIGHTS RESERVED. When you need some dried shrimps for a dish, make sure that you use a clean and dry spoon or measuring cup to scoop out the required amount from the jar. Every three to four hours turn the shrimp rotating their position so that the shrimp dry on both sides. Take the sack and shake it, even going as far as gently batting the sack on the side of a building or the ground. They taste different from fresh shrimps; the dried ones have a stronger and more concentrated flavor which some cooks refer to as “umami.”. Have a surface of wood or screen ready and big enough where you can lay the shrimp singly with none of them overlapping or atop of each other. It's hard to beat a shrimp, egg and okra gumbo. The small ones, the kind commonly used in Southeast Asia may be added directly to the pan or first rehydrated in a little warm water. This site brought to you by 2 Cajuns born and raised in Acadiana. Copyright © 2002-2019 RealCajunRecipes.com. If you’re going to make Chinese XO sauce, for instance, unsalted and shelled shrimps would be ideal. Vacuum-packaging lengthens shelf life. For soups and braised dishes, you can soak the dried shrimp for a shorter duration (30 mins to 1 hour) because they will loosen up during cooking. eval(ez_write_tag([[468,60],'realcajunrecipes_com-medrectangle-3','ezslot_5',139,'0','0']));First consult the weatherman and make sure that you will have at least 3 days of sunshine as the shrimp need that time to “cure.”. However, there are a few problems with using salt to preserve food. In the days when there were no refrigerators, people used to cure their meats and fish with salt. In many cases, recipes that list dried shrimps among the ingredients also provide instructions on how to prepare and use them. At the end of the third day or the next, empty the shrimp into a sack with holes poked in it. Unopened packs of dried shrimps that have been kept at room temperature lose their freshness faster. Recipe Types: All Poultry   All Seafood   Alligator   Appetizers   Beef   Breads   Cake   Candy   Canning   Chicken   Classics   Cookies   Crab   Crawfish   Deer/Venison   Diabetic   Dip and Appetizers   Duck   Fish   Health Conscious   Nouveau Cajun   Pies   Pork   Shortcuts   Shrimp   Side Dish   Slow Cooker   Turkey   Vegetables   Vegetarian   Wild Game. It is known as kung haeng (or is it goong hang?) Depending on how humid it gets in your region, molds might be the worst enemy of dried shrimps. Is Annatto the Same as Achiote? Dry with a paper towel and add to your stir fry in the last few minutes of cooking. Most of the time, and especially because you only need a small amount of dried shrimps for a dish, you won’t be able to consume everything in the packet that you bought. Post was not sent - check your email addresses! This cookbook is filled with more than 40 traditional Christmas recipes, from boudin balls and Cajun firecrackers, to crawfish etouffee and cornbread dressing, these are the dishes Cajun families in Southern Louisiana will be cooking for Christmas! Once they get moldy, you have no other choice but to throw them away. In the Philippines, we call it hibe and it is often added to sautéed vegetables to take the place of the more expensive meat. Check the recipe to determine if it calls for salted or unsalted dried shrimps, and whether you need the ones with or without heads, tails and shells.