Crumbly rice porridge with shrimp and pineapple

Clean the shrimp.

Rinse the rice, place it in a pot with the shrimp, add water, and cook until partially done.

Cut the pineapple into cubes.

Chop the hot pepper, mix it with pineapple and olive oil.

Spread the mixture evenly on a baking sheet lined with parchment paper, place salted rice on top, fold the edges of the paper and twist to form a pouch.

Place the baking tray in a preheated oven at 180 degrees for 10 minutes.

Place the cooked porridge in a deep dish, drizzle with melted butter, and sprinkle with grated Parmesan.