The Shrimp

To prepare this dish, use approximately 400-500 grams of precooked prawns, which can be found in larger supermarkets.

Start by cleaning the prawns: remove the heads and shells, then set the cleaned meat aside.

Cook the rice in one pot while using a large pan for the prawns.

Preparing the sauce

For the sauce, begin by finely dicing two shallots or one red onion. Sauté the onion in the pan for a few minutes; adding a pinch of salt will speed up the process. Next, add a can of chopped tomatoes and stir. Season with salt and pepper to taste, and feel free to include some rosemary and basil. Pour in 500 milliliters of tomato juice.

Once the sauce is cooked, incorporate a few cloves of finely chopped garlic along with the cleaned prawn meat and cook for a few more minutes. Add other seafood, such as cleaned mussel meat or surimi sticks if desired.

Serve the dish over the cooked rice and optionally garnish with chopped parsley or the finely diced green parts of scallions, as shown in the picture.