Name: Guajira Arroz con Camarones Secos (Rice with Dried Shrimp)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Colombian
Ingredients: 907 g whole dried shrimp, shell-on, food-grade; 950 ml water; 454 g long-grain white rice, rinsed and drained; 60 ml neutral vegetable oil; 4 garlic cloves, finely chopped; 1 medium white onion, finely chopped; 1 bunch scallion, finely chopped; 4 fresh ají peppers, finely chopped; choose a mild or hot variety to taste; 1 tsp ground black pepper; 1 tsp ground cumin; Achiote or Colombian food coloring, to taste; Salt, to taste

Guajira shrimp rice with shrimp, scallion and achiote, served with lime.

Region La Guajira, Colombian Caribbean

Category Everyday main dish; rice

Yield 6 portions

Prep time 30 minutes, plus optional refrigerated soaking

Soaking time Optional; only if the dried shrimp taste very salty

Ingredients ↓

Overview

Guajira Arroz con Camarones Secos (Rice with Dried Shrimp)

A deeply savory Caribbean rice cooked with dried shrimp, aromatics and achiote.

Arroz con camarones secos is an everyday main dish from La Guajira on Colombia’s Caribbean coast. The Colombian Ministry of Culture’s inventory describes white rice cooked with dried shrimp, onion, ají, ripe tomato, garlic, scallion, cumin and color. A measured recipe in the Ministry’s regional cookbook uses dried shrimp, rice, garlic, two kinds of onion, ají, pepper, cumin and achiote or food coloring, but no tomato. This recipe follows that measured six-person formula and keeps the inventory’s tomato reference as a separate variation.

The dried shrimp provide a concentrated seafood flavor, and their shells and heads make the cooking broth. Achiote gives the rice a warm reddish tint. Dried shrimp can be salty, so rinse or soak them in the refrigerator if needed and season only after tasting the broth.

Ingredients

Shrimp rice

907 g whole dried shrimp, shell-on, food-grade
950 ml water
454 g long-grain white rice, rinsed and drained
60 ml neutral vegetable oil
4 garlic cloves, finely chopped
1 medium white onion, finely chopped
1 bunch scallion, finely chopped
4 fresh ají peppers, finely chopped; choose a mild or hot variety to taste
1 tsp ground black pepper
1 tsp ground cumin
Achiote or Colombian food coloring, to taste
Salt, to taste

Method

Prepare the dried shrimp Check the shrimp and remove any debris. If they taste very salty, rinse them and soak them in fresh cool water in the refrigerator, then drain; change the water as needed. Peel the shrimp, keeping the heads and shells separate from the meat.
Make the shrimp broth Put the heads and shells in a saucepan with the water. Simmer for 15 minutes, then strain the broth into a clean bowl and discard the solids. For a stronger broth, carefully blend the hot stock with the shells and heads, then strain it through a fine sieve.
Cook the sofrito and shrimp Heat the oil in a heavy lidded pot over medium heat. Add the garlic, white onion, scallion and ají; cook, stirring, until softened into a fragrant sauce. Stir in the pepper, cumin and a little achiote. Add the peeled dried shrimp and the strained broth. Taste the liquid and add salt only if needed; bring it to a boil.
Cook the rice Stir in the rinsed rice. Cook uncovered until most of the broth is absorbed and the surface begins to look dry. Lower the heat, cover and cook for 10 minutes. Stir once, cover again and continue cooking until the grains are tender and the rice is dry.
Rest and serve Turn off the heat and let the covered rice rest briefly so the moisture evens out. Fluff gently and serve hot. The finished rice should be tender and aromatic, with visible shrimp and a light reddish color from the achiote.

Practical guidance

Practical

Nutrition per serving

These rounded estimates assume about half of the purchased shell-on dried shrimp weight is edible meat, with the shells and heads used for broth. Dried shrimp salt levels and edible yield vary widely, so actual sodium and nutrition may differ substantially; check the package when available.

Practical guidance

Choose dried shrimp carefully: Buy a food-grade product from a reputable supplier and follow the package storage instructions. Dried shrimp may be sold whole or with heads, shells and dried fragments separately; both the shrimp and shells contribute flavor. Manage the salt: Some dried shrimp are heavily salted. Taste a piece before cooking; rinse or soak in the refrigerator if needed, discard the soak water and taste the broth before adding salt. Keep the broth clear: Strain the shell broth through a fine sieve. Blend the shells into the broth only if you want a more intense flavor, and strain it carefully afterward. Keep the source versions distinct: The Ministry inventory mentions ripe tomato, while its measured six-person cookbook recipe does not. This version follows the measured formula; tomato is not included in the ingredient list.

Final notes

Shrimp is a crustacean shellfish allergen. Check the dried-shrimp label and prevent cross-contact with other foods and utensils. Serve the rice promptly. Do not leave cooked rice at room temperature longer than 2 hours. Cool leftovers quickly in shallow containers, refrigerate, use within 3–4 days and reheat to 74°C throughout. Remember 1: Dried shrimp and their shells build the seafood flavor of this Guajira rice. Remember 2: Achiote gives the rice its characteristic warm color; the measured source formula does not include tomato.

Nutrition per serving

Serving basis: 1 of 6 portions
Calories: 550 kcal
Carbohydrates: 65 g
Protein: 44 g
Fat: 13 g
Fibre: 2 g
Sodium: 1800 mg

Guajira Arroz con Camarones Secos (Rice with Dried Shrimp)

Ingredients

Shrimp rice

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Tripazo o Mondongo Caucano (Caucan Tripe and Peanut Stew)

Arroz atollado (Valle-style Colombian moist rice)

Sancocho de carne (Bolívar beef and root-vegetable stew)