Refreshing Dried Salted Shrimp

• For many dishes, the shrimp are steeped briefly in water for 5 to 10 minutes to remove excess salt. In long-cooking dishes like soups or stews, shrimp may be added in dry form. Depending on the dish, shrimp may be used peeled or unpeeled, although heads and tails are usually removed after soaking. Dried shrimp range in size from 1/2 to 3 inches. Camaron molida, or powdered dried salted shrimp, can be used in small amounts to flavor beans, rice or sometimes salsa.

Caldo de Camaron Seco

• Variations of this shrimp-and-vegetable soup are made throughout Mexico, and caldo de camaron seco is a frequent cantina dish. Clear broth contains dried salted shrimp, carrots, onions and other vegetables, such as zucchini or plum tomatoes, seasoned with garlic, lime and guajillo chiles. Add potatoes for a more substantial dish. Garnish with chopped cilantro, diced avocado, corn kernels or more shrimp.

Arroz or Frijoles Blancos con Camaron

• Cook white beans or rice with dried salted shrimp to enliven their natural blandness. Traditional accompaniments to beans includes onion, garlic and plum tomatoes. Rice can be enlivened with carrots, celery, onion and green peas. Other vegetables, as desired, can be added to both dishes. Powdered dried salted shrimp can be used as a seasoning shortcut. Add cilantro while cooking or as a garnish.

Salsa con Camaron

• The cuisine of the Mexican coastal province of Oaxaca includes camaron as an ingredient even in commonly vegetable-only salsas. Chop and blend camaron with tomatoes, peppers, onions and cilantro to create an Oaxacan specialty.

Tortitas de Camaron

• Traditionally cooked during Lent, tortitas, or little cakes, are made from dried shrimp, onions and potatoes, chopped cilantro and queso anejo, a dry, aged cheese made from skimmed milk. Cakes can be fried in oil or poached in a fish-stock-tomato broth.