4 medium tomatoes, peeled and seeded, diced (480 g)
1 large onion, diced
2 cloves of garlic, minced
1 tablespoon of fresh parsley, minced
1/4 cup of olive oil (60 ml)
500g cooked shrimp, shell removed
2 cups of uncooked rice (400 g)
To taste: salt
4 medium tomatoes, peeled and seeded, diced (480 g)
1 large onion, diced
2 cloves of garlic, minced
1 tablespoon of fresh parsley, minced
1/4 cup of olive oil (60 ml)
500g cooked shrimp, shell removed
2 cups of uncooked rice (400 g)
To taste: salt
At night, sauté the tomatoes, onion, garlic, and parsley in a pot with olive oil for 1 minute
Add the shrimp, season, and cover
Cook for 4 minutes
Remove the pot from the heat and strain the mixture through a sieve
Reserve the shrimp in a bowl, cover, and refrigerate for at least one day
Multiply the broth
You should obtain 5 cups
If you don't have enough broth, add water
Store it covered in the refrigerator
On the evening of serving, about 20 minutes before, place the broth in a medium pot and bring to a boil
Add the rice, allow it to rise to a boil, check the seasoning, cover the pot, and reduce heat
Cook the rice until it's loose and cooked
Add the shrimp, mix well, and serve immediately
435 calories per serving
