Ingredients for 2:
- 3 Espresso cups of rice (I used Egyptian rice but you can use any short grain rice)
- 12 Espresso cups of fish or vegetable broth, or water
- 200 g shrimps
- 3 ripe plum tomatoes
- 1 onion
a few fresh coriander leaves
- 4 spf olive oil
- 2 spf soy sauce
- salt and pepper

Finely chop the onion and tomatoes. Cook the onion and tomatoes with the olive oil and, once it is transparent, add soy sauce.
We will save the shrimps for later, but you can peel them and use the heads and skin to prepare a broth that we will then use to cook the rice.

Once the onion has turned trasnparent, add the rice, salt and pepper. Stir and add the broth or water. Cook for 15 minutes and add the shrimps. Cook for 3 extra minutes and remove from the heat. To finish off, finely chop the coriander and add it to the rice.