Typically, this rice is prepared with dried shrimp. Not the tiny variety, but the medium-size, about 1- to 1½-inches long. This makes them easier to peel. The dried shrimp are simmered for 15 minutes, removed from the water, peeled, and set aside to cook with the rice. The shells are blended with the cooking water to make the stock you use to cook the rice. It is a traditional dish for the Holy Week of Easter; that’s the time of the year you can find the dry shrimp in the markets. Here I prepared it with fresh shrimp because they are easier to find, but if you come across dried shrimp just follow the recipe and reduce the amount of shrimp by half.
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