• 4 ½ cups cooked rice
• ½ chopped onion
• 50 gr. peas
• 100 gr. carrots
• 100 gr. blended coriander.
• 1 chopped green hot pepper without veins
• ¼ cup chicha de jora
• 300 gr. shrimp’s tails, salt and pepper and cumin seeds
• ¼ cup broth (shrimp’s heads)

In a frying-pan, fry onion with oil and coriander, some broth, salt, pepper and cumin seed to taste. Then, add more broth, peas and carrots. Put the shrimp’s tails and then chopped green hot pepper . Let it boil for 5 minutes. Then, add rice and chicha de jora. Let it boil and serve it with a dash of chopped coriander as garnish.

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