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Holidays » Lenten Recipes » Arroz con Camarón Seco – Rice with Dried Shrimp

Arroz con Camarón Seco – Rice with Dried Shrimp

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Arroz con Camarón Seco – Rice with Dried Shrimp

 

Nothing excites my 7 yr old daughter more than hotels and shrimp.  She loves weekend trips and even helps my husband chose the perfect place to lay her tiny head.  When we dine there had better be shrimp on the menu. Because a 7 yr old needs options: fried, with pasta, soup or how about stuffed she loves them all.

 

Last year when momo (grandma) presented her with a plate of rice studded with dried shrimp she was thrilled.  She gave me that look.  You know the look of please add this to our weekly dinner rotation and so I have.  Rice lightly toasted until golden brown swimming in vegetable stock and flavored with dried shrimp.  In this recipe I have added the flavors my girl enjoys, celery and peas, but adapt it to suit your cravings with carrots, zucchini or tomatoes.  Taste for seasoning as the shrimp are dried with salt which concentrates their flavor. I purchased my shrimp at my local fruit stand, but they can be found in any Latino or Asian market.

 

Dried shrimp are available in various sizes and are used to make caldos (soups), broth, shrimp patties, filling for tamales and can be grinded and added to salsas, moles and soups.  I buy several packages and keep them in the freezer along with my chiles. Dried shrimp is also sold ground to a fine powder (camarón molido).  I have purchased this powder at my local tienda, but I prefer the whole shrimp as I can soak or rinse the shrimp to remove excess salt.  The powder I find can sometimes be over powering in flavor. 

 

 

 

 

Print
Arroz con Camarón Seco
Author: Vianney Rodriguez
Ingredients
  • 1 cup rice
  • 8 oz dried shrimp
  • 1/2 small onion finely chopped
  • 2 clove garlic finely chopped
  • 1/4 cup oil
  • 3 cups vegetable or fish stock
  • 2 medium celery stalks diced
  • ½ cup frozen peas
  • 1/2 cup chopped cilantro
  • Salt
  • pepper
Instructions
  1. In a large heavy saucepan, heat the oil over medium high heat.
  2. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes.
  3. Add the onion, celery and garlic and continue to stir for 6 to 8 minutes. Add the vegetable or fish stock.
  4. Stir in the dried shrimp and reduce the heat to medium low. Cook the rice uncovered for about 5 minutes, taste for seasoning.
  5. Add salt if needed and pepper. Continue to cook undisturbed until almost all of the broth has evaporated and little air holes form in the surface.
  6. Add the frozen peas cover with a lid, reduce the heat to very low, and cook for 5 minutes. Remove from the heat set aside until ready to serve add cilantro and lightly fluff. Serve.

 

Entrees// Fish & Seafood// Lenten Recipes// Mexican// Side Dishes27 Comments

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Comments

  1. Iva@Comida de Costa Rica says

    April 12, 2012 at 7:24 pm

    Looks very good, and the good thing are the dried shrimps, it concentrates the flavor more. Thanks for sharing

    Reply
  2. Kiran @ KiranTarun.com says

    March 22, 2012 at 7:22 pm

    Yummy! In Malaysian cuisine, we use quite a lot of dried shrimp in our common recipes.

    Reply
  3. Blond Duck says

    March 22, 2012 at 4:57 pm

    Hope your move goes well!

    Reply
  4. tigerfish says

    March 20, 2012 at 2:39 pm

    Glad that you like dried shrimps! They are popular in many Asian home-cooking. I like to use them in stir-fries, soups, fried rice or noodles!

    Reply
  5. 5 Star Foodie says

    March 20, 2012 at 6:55 am

    I haven’t cooked with dried shrimps before, curious to try, this looks like an excellent dish.

    Reply
  6. Foodness Gracious says

    March 19, 2012 at 9:30 pm

    Wow, never had dried shrimp but might need to change that. My 6 year old sounds just like your daughter at meal times 🙂
    Take care.

    Reply
  7. Biren @ Roti n Rice says

    March 19, 2012 at 8:38 am

    I do like the concentrated flavor of dried shrimps. A little goes a long way. This rice dish looks like something we will all enjoy.

    Reply
  8. Spicie Foodie says

    March 19, 2012 at 4:05 am

    What a sweet post and recipe:) I also loved shrimps as a little girl, and still do. You know I remember those camarones secos during lent. My mom would also make some potato patties with the powdered ones. I hated those, sshh don’t tell her 😉

    Reply
  9. Sommer@ASpicyPerspective says

    March 19, 2012 at 3:59 am

    I don’t usually cook with dried shrimp, but I’m ready to give it a try now!

    Reply
  10. Kitchen Belleicious says

    March 19, 2012 at 2:54 am

    i have never thought to use dried shrimp before, but it is such a great idea! love this rice dish!

    Reply
  11. Baker Street says

    March 19, 2012 at 12:59 am

    Wow! I haven’t tried dried shrimps but I’m sure they added great flavor to this dish.

    Reply
  12. Katerina says

    March 18, 2012 at 10:12 am

    Well, I know exactly that look as I have a nine year old son who gives me several looks regarding food lol. I have never tried dried shrimps, neither do I know if they are sold here in Greece, but I guess I can make this beautiful rice dish with the usual ones! It a very colorful and tasty dish!

    Reply
  13. Parsley Sage says

    March 18, 2012 at 7:53 am

    Fabulous dish 🙂 I think Gramma was on to something. And you’re so lucky your itty bitty has such an elegant palate!

    Reply
  14. Susan says

    March 17, 2012 at 1:47 pm

    I never seen nor tried dried shrimp before but I will have to see if I can find some. This sounds wonderful!

    Reply
  15. Magic of Spice says

    March 17, 2012 at 10:24 am

    My kids love shrimp as well and would really enjoy this 🙂 Beautiful rice dish!
    Hope you are having a great weekend, hugs

    Reply
  16. Joanne says

    March 17, 2012 at 8:15 am

    Your daughter has GOOD TASTE! And she sounds like such a good eater! I’ll have to keep an eye out for dried shrimp, since this whole meal sounds so tasty!

    Reply
  17. rebecca says

    March 16, 2012 at 6:23 pm

    looks great and my daughter is also a big fan of shrimp

    Reply
  18. Cajunville says

    March 16, 2012 at 5:48 am

    Dried shrimp is everywhere down here, I just never thought to cook with it. I am going to pick up a pack today and give it a go. MJ thanks for the recipe and inspiration.

    Reply
  19. mjskit says

    March 16, 2012 at 5:40 am

    What a unique and tasty recipe! Love the way you toast the rice before adding the broth. What a complementary flavor to the dried shrimp! I make a spinach roll with dried shrimp and love the flavor, but haven’t done much else with them. This recipe is a keeper! Bookmarked! BTW – It surprises me that someone as young as your daughter is such a lover of shrimp! Your story was a fun read and a great way to start the day!

    Reply
  20. yummychunklet says

    March 16, 2012 at 3:41 am

    Ooh, I like the idea of using dried shrimp. Looks tasty!

    Reply
  21. the wicked noodle says

    March 16, 2012 at 3:00 am

    I’ve never cooked with dried shrimp before. I love visiting your site; I always find new ways to be inspired!

    Reply
  22. Lia says

    March 16, 2012 at 12:44 am

    I never tried dried shrimps but your recipe looks so yummy!!
    Cheers,
    Lia.

    Reply
  23. Heather @girlichef says

    March 15, 2012 at 11:23 am

    This sounds really, really good. I’ve gotten dried shrimp powder before, but never the whole dried shrimp. Hubs has talked about a sopa his mom made with them, but I’ve yet to try it. I think I’m going to have to pick some up and make your delicious rice!

    Reply
  24. Angie@Angie's Recipes says

    March 15, 2012 at 10:37 am

    I adore dried shrimps…often using them in rice stir-fries together with some dried mushrooms and peas. Simply yummy!

    Reply
  25. Belinda @zomppa says

    March 15, 2012 at 6:57 am

    This rice looks so perfectly fluffy and absolutely delicious with the shrimp!

    Reply
  26. Rosa says

    March 15, 2012 at 6:48 am

    A scrumptious rish dish! I love those little sghrimps.

    Cheers,

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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