Benin-Style Spicy Dried Shrimp Sauté

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Dried shrimp is a coastal Benin pantry staple, often toasted and simmered with peppers, onion, and tomato to build a richly umami sauce. This quick weeknight preparation rehydrates the shrimp in warm water, then fries them golden with fragrant aromatics and palm oil. Spoon over steamed rice or scoop with crusty bread for a vivid, savory bite with serious coastal flavor.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 30 gProtein
• 1180 mgSodium
• 680 mgPotassium
• 320 mgCalcium
• 5.5 mgIron
• 55 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Shrimp Base

• 8 oz (about 2 cups) dried shrimp, shells on
• 1 1/2 cups warm water, for soaking
• 2 tbsp vegetable oil
• 1 tbsp palm oil

For the Sauce

• 1 large yellow onion, finely diced
• 1 red bell pepper, finely chopped
• 4 garlic cloves, minced
• 2 large ripe tomatoes, blended into a coarse puree
• 2 tbsp tomato paste
• 1 to 2 scotch bonnet or habanero peppers, seeded and minced

For the Seasonings and Finish

• 1 tbsp grated fresh ginger
• 1 tsp ground Cameroon pepper or sweet paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp coarse salt, plus more to taste
• 2 scallions, thinly sliced
• 1 tbsp fresh lime juice

To Serve

• Steamed white rice or crusty bread

Directions

1. Place the dried shrimp in a bowl, cover with the warm water, and soak for 10 minutes until just pliable. Drain, reserving 1/2 cup of the soaking liquid, and pat the shrimp dry with a clean towel.
2. Heat the vegetable oil and palm oil in a wide skillet over medium heat until shimmering. Add the drained shrimp and toast, stirring constantly, for 3 to 4 minutes until fragrant and lightly golden, then transfer to a plate.
3. Add the onion and bell pepper to the same skillet and sauté for 4 to 5 minutes until softened and lightly caramelized at the edges.
4. Stir in the garlic, ginger, scotch bonnet, Cameroon pepper, thyme, and bay leaf; cook for 1 minute until the aromatics are very fragrant and just turning golden.
5. Add the blended tomato and tomato paste. Simmer for 6 to 8 minutes, stirring occasionally, until the sauce thickens and the red oil begins to pool at the edges.
6. Return the toasted shrimp to the pan along with the reserved soaking liquid and the salt. Toss to coat and simmer for 3 to 4 minutes to heat through and let the flavors marry.
7. Remove the bay leaf, stir in the scallions and lime juice, taste and adjust salt, and serve hot over steamed rice or with crusty bread.

Cook’s Notes

• Give the dried shrimp a quick rinse before soaking if they taste very salty, and skip the added salt at the end.
• Palm oil gives the dish its authentic red color and faint nutty undertone; you can substitute more vegetable oil, but the flavor will be milder.
• For a richer, earthier sauce common in Benin, stir 1 tablespoon of smooth peanut butter into the tomato base during step 5.
• Toast the dried shrimp only until just golden. Overcooking makes them tough and rubbery and they lose their delicate sweetness.
• Remove the scotch bonnet seeds for a milder dish, or swap in a less fiery chili like a Fresno if you want just a warm hum of heat.

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