4 cups of cooked white rice (leftover rice works great)

1 cup of frozen green peas

3 plum tomatoes, sliced

4 tablespoons of olive oil, divided

1 teaspoon of salt

1 teaspoon of pepper

1 tablespoon of tomato paste

1 teaspoon of dried Italian herbs

1/2 teaspoon of garlic powder

4 anchovy fillets, minced

2 tablespoons of fresh herbs – I used parley and chives

1 pound of shrimp – cleaned & deveined