Chop the chicken livers up into small bits. Pour a little Vegetable Oil (to taste) in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the Chicken Livers (7 ounce).
Stir fry the livers for 5 to 6 minutes until cooked. Then scoop them out and transfer them to a clean plate. Leave the remaining oil and grainy livers bits in it. Add some extra oil and the All-Purpose Flour (1 tablespoon).
Stir well and cook the flour until it turns brown. Then add the Garlic (1 clove) and Chicken Stock (3/4 cup). Season with the Ground Cumin (1 teaspoon), Cayenne Pepper (1 teaspoon), Paprika (1 tablespoon), and a pinch of Salt (to taste) and Ground Black Pepper (to taste).
Stir and let the chicken stock reduce by half. Then add the cooked liver back to the pan.
Stir and cook for another 3 minutes. Add the White Rice (7 ounce), Medium Shrimp (6) and Fresh Parsley (1 handful) and Unsalted Butter (1 tablespoon).
Stir well again and cook for another 2 minutes. Add extra spices to taste if necessary.
Transfer to a bowl and serve!