Dried shrimp

Dried shrimp are small marine crustaceans that have been dehydrated to preserve their flavor and texture. This ingredient is very popular in Latin American and Asian cuisine, especially in the preparation of broths, soups, stews, and sauces, where they provide an intense, characteristic umami flavor of the sea.

The drying process allows the shrimp to maintain their concentrated flavor and a prolonged shelf life, making them ideal for preserving and using when fresh shrimp are not available. Traditionally, these shrimp are caught in coastal areas and then dried in the sun or through controlled dehydration methods.

In terms of their properties, dried shrimp are a good source of protein, minerals such as calcium and iron, and have a low fat content. Furthermore, their intense flavor enhances many dishes, providing depth and richness to the gastronomic profile.

In the Hispanic American context, dried shrimp are also often called dried chinculines, dried shrimp, dried small shrimp, or simply dehydrated shrimp, although the name may vary by region. It is important to clarify the culinary use to avoid confusion with other dried seafood.