 It may also be ground into a fine powder for use as a condiment, as on Moqueca.At times it is added directly to a dish as an edible garnish.Dried shrimp was introduced to the American South in the 18th-century colonial period, by thriving Filipino fishers in Saint Malo, which was located in present-day St. Bernard Parish, Louisiana, on the shore of Lake Borgne, until 1915.