Small, orangish-pink, dried shellfish used in Asia and Latin America as a flavoring in many dishes. Dried shrimp, which have a strong fishy taste, are used whole, chopped or ground as an addition to soups, stuffings, stir-fry and noodle dishes, and salads. For most dishes, the shrimp need to be reconstituted in warm water before being used. This water in which they're soaked is sometimes added to the dish for flavor. Dried shrimp can be found in small cellophane bags in Asian markets.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.