As promised a week ago, I am finally posting my Rice with Dried Baby Shrimp recipe. When my father was alive, he enjoyed making this recipe. In his honor, I thought why not make Rice with Dried Baby Shrimp.
Many of you might know what Tri-Tri are and you also know its taste. Tri-Tri adds tons of flavors to a rice dish. The taste is almost like salted fish.
When I was living in Haiti, I was only aware of the dried Tri-Tri. The only way I can explain Tri-Tri is that they are very tiny fish. I had to improvise this recipe a bit because real tri-tri is not available where I live.
I found Dried Shrimp in an Asian food store and thought it would be a great substitute. When buying a bag of dried shrimp, make sure you read the ingredients and instructions carefully. The dried shrimp with coloring, of course, look much better and delicious than the ones without coloring.
I prefer buying a pack without sulfites, without coloring. I like real dried shrimp with no coloring. Mother Nature gives us tomatoes in abundance, so we don’t have to worry about coloring our rice dish. Much more natural!
The rice is made with cabbage, tomatoes, dried shrimps, and spices. I only add fresh spices because I want the rice to have the taste of the dried shrimps. Dried shrimps have a mild anchovies taste.
The taste of the shrimp is not overpowering. The spices enhance its flavor while cooking. The dish is made of white rice. You can also use yellow rice or brown rice if you prefer. It can also be eaten as a main dish instead of a side dish because of the vegetables added.
Spice up your rice with ingredients to create more exotic dishes. Enjoy!
- 2 cups white rice
- 1 ½ cups dried baby shrimps cleaned and rinsed
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ½ cup onions
- 2 cups cabbages shredded
- ½ cup tomatoes diced
- ¼ teaspoon salt
- ¼ tsp ground black pepper
- 3 cups water
- 1 sprig thyme
- Clean and rinse shrimps. Place shrimps in a strainer to remove any excess water. Heat oil in a pan over medium heat. Add garlic, shrimp and onion. Let fry for about 2 minutes. Add cabbage, tomatoes, black pepper and salt. Let fry for about 3 – 4 minutes then add thyme and rice. Only stir to blend all ingredients. Add water and gently stir. Let rice boil until water is almost evaporated. Cover and lower heat. Let cook for about 20 to 25 minutes until water has completely evaporated and rice is fully cooked and fluffy. This may take an additional 5 to 10 minutes depending on the brand of rice. Serve hot with a meat or fish dish or by itself.