1/2 lb. Oregon pink shrimp
4 cups clear fish stock or chicken broth
1-1/2 cup long grain white rice
2-3 hard cooked eggs, diced
1-1/2 cup long grain white rice
1/2 cup diced lean ham
1/2 tsp. salt
Bring stock or broth to boil. Add rice and simmer 15 minutes. Add shrimp and remaining ingredients and cook 5-10 minutes more until rice is tender. Garnish with finely chopped parsley or other green herbs. Makes 4 – 6 servings