English
- Product: A.F.P. Dried Smoked Shrimp (Origin: Ecuador).
- Format: Bulk pack of 14 bags (50 g each).
- Description: Small shrimps that have been salted, sun-dried, and smoked. They act as a powerful natural flavor enhancer (umami).
- Flavor Profile: Intense seafood taste with a distinct smoky undertone. The texture is chewy if eaten whole or tough if not rehydrated.
Usage:
- Seasoning: Often ground into a powder and added to soups, stews (like Okra soup or EgusiEgusi), and sauces for depth.
- Direct Cooking: Added whole to rice dishes (like Jollof rice) or vegetable sautés.
- Snacking: In some cultures, they are eaten as a high-protein, salty snack.
Finland (English)
- Product: A.F.P. Dried and smoked shrimp (Ecuador).
- Pack size: 14 bag wholesale pack (50 g per bag).
- Description: Small shrimps salted, dried and smoked. They act as a natural flavor enhancer (umami) in cooking.
- Taste profile: Strong seafood taste combined with clear smokness.
Use:
- Seasoning: Often finely ground and added to stews, soups or sauces to bring depth.
- Cooking: Can be used whole in rice dishes or vegetable stews.
- Protein: A very dense source of protein that lasts for a long time at room temperature.
Svenska (Swedish)
- Produkt: A.F.P. Torkade och rökta räkor (Ecuador).
- Format: Storpack med 14 påsar (50 g styck).
- Beskrivning:
Små räkor som genomgått en process av torkning och rökning. De används
främst som en smakförstärkare i traditionlla afrikanska och asiatiska
rätter.
- Smakprofil: Kraftig smak av skaldjur med en rökig arom.
Användning:
- Kryddning: Mal ofta ner till ett pulver för att smaksätta grytor och soppor.
- Matlagning: Tillsätts hela i risrätter eller grönsakstuvningar för att ge sälta och karaktär.
Nutritional Information / Nutritional Values / Näringsvärde
(Estimated per 100 g / Values per 100 g)
| Nutrient / Nutrient | Amount / Amount |
| Energy / Energy | ~250 kcal ($1046\text{ kJ}$) |
| Fat / Fat | 3.0 to 5.0 g |
| Carbohydrates / Carbohydrates | 0.0–1.0 g |
| Protein / Protein | 50.0–60.0 g |
| Salt / Salt | ~5.0–10.0 g (High due to drying process) |
Preparation Tip
- For Smooth Texture: If you don't want the crunchy texture
of the shell/legs, pulse the dried shrimp in a coffee grinder or
blender until they a fine "shrimp flour." This is the secret ingredient
for authentic tasting West African sauces.
- Storage: Keep
in a cool, dry place. Because they are dried and salted, they have a
very long shelf life, but the smoky aroma stays strongest if kept in an
airtight container.
