Sufra Dayma: Mexican Shrimp and Rice By Moushira Abdel-Malek Serves 4-6 Ingredients: 4 cups cooked rice pilaf with peas 750 gms peeled, deveined shrimps 1 cup tomato sauce 1 cup chopped, roasted red bell pepper 5 cloves garlic (thinly sliced) ¼ cup pitted, chopped black olives 3 tbsp chopped parsley leaves 1 tbsp lemon juice 2 tbslp extra virgin olive oil Salt + pepper + sweet paprika Method In a large, wide non-stick pan, heat olive oil, stirring in garlic and shrimps. Add seasoning and stir a few minutes, until shrimps turn pink in colour. Add tomato sauce and roasted pepper. Add rice pilaf to pan, stirring gently to combine and heat through. Stir in olives and cook for one minute. Transfer to serving bowl or dish. Sprinkle with parsley on top and serve.