Fall is here, which means I will be making a ton of soups and stews pretty soon. Last year a LOT of you asked me through instagram about my spices usage and more specifically about the seafood powders I use. Well, time to share!
I initially came up with this because let’s be honest, you can’t find ANY good seafood in the midwest and then I found these dried anchovies and shrimps in a local international market and I just thought they would be a pretty good flavor enhancement for my seafood soups. No surprise, I ended up using these powders for almost every dish, including salsas.
This is how you make Anchovies and/or Shrimp powder, you will follow the SAME method.
1 lb. of dried anchovies or shrimp. You can find this ingredient in your local international market or maybe by the seafood section of your standard super market.
Preheat your oven to 300 degrees.
Lay all the dried protein in a large baking sheet, making sure you only end up with one layer of anchovies or shrimp.
Bake for 30 minutes or until they’re crispy, the them out of the oven and let them cool. Note: Yes, they are already dried little pieces of fish, but you want them dehydrated/crispy enough to produce a powder.
Blend until it becomes a powder.
I always transfer this powder to an airtight container and store it with the rest of my spices, it’ll last as much as any other spice but of course it’ll loose flavor as time goes by (this is a slow process, do not worry, you will be able to use this for months and months!).
Where to use it? Ceviche dishes, seafood stews, ramen, tomato soup, multiple salsas, your imagination is the limit.
See you again soon!