Rice with Dried Shrimp

This recipe comes from Bertha Dolores de Liljehult, whose son Fidel Liljehult owns Casa Grande in Juchitán, one of the few restaurants that try to showcase regional Isthmian dishes. Because of the assertive flavor of the shrimp, it’s a dish best served with some fairly simple meat (like Costillas de Puerco Fritas en Seco, or Puerco en Chirmole) or as a one-dish meal with plain cooked beans and a salad.

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