Arequipa Shrimp Chupe with Corn, Potatoes and Queso Fresco

What you need

• 700 g (1 1/2 lb) large shell-on shrimp
• 1.75 l (7 cups) water
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp aji panca paste
• 1 tbsp aji amarillo paste
• 2 tomatoes, peeled and chopped
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 bay leaf
• 500 g (1 lb) yellow potatoes, peeled and cut into 3 cm chunks
• 50 g (1/4 cup) long-grain white rice
• 2 corn cobs, cut into 3 cm rounds
• 100 g (3/4 cup) peas, fresh or frozen
• 3 eggs, lightly beaten
• 200 ml (3/4 cup + 1 tbsp) evaporated milk
• 150 g (5 oz) queso fresco, cut into small cubes
• salt and black pepper, to taste
• 2 tbsp chopped cilantro, for serving

Method

Restated from the original video

1. 1

   Peel and devein the shrimp, keeping the heads and shells. Chill the shrimp meat until needed.

2. 2

   Put the heads and shells in a pot with the water, bring to a boil and simmer for 15 min. Strain the stock and discard the shells.

3. 3

   Heat the oil in a large soup pot over medium heat and cook the onion and garlic until soft and golden, 6-8 min.

4. 4

   Stir in the panca and amarillo pastes and fry for 2 min.

5. 5

   Add the tomato, oregano, cumin and bay leaf with a pinch of salt and cook until the tomato collapses into a thick base, 5 min.

6. 6

   Pour in the shrimp stock, bring to a boil and add the potatoes, rice and corn.

7. 7

   Simmer until the potatoes are tender and the rice is cooked, 15-18 min.

8. 8

   Add the peas and cook for 2 min.

9. 9

   Beat a ladle of the hot soup into the eggs, then pour them into the pot in a thin stream, stirring, so they set into soft ribbons.

10. 10

    Stir in the evaporated milk and bring the soup back to a bare simmer. Do not let it boil hard or the milk may split.

11. 11

    Drop in the shrimp and simmer just until pink and curled, 2-3 min.

12. 12

    Take the pot off the heat, stir in the queso fresco, then season with salt and black pepper and remove the bay leaf.

13. 13

    Serve in deep bowls sprinkled with the cilantro.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.