Chupe de Camarones

1. Peel and devein the shrimp, reserving the heads and shells, then simmer the shells in 1.5 litres of water for 20 minutes to make a fragrant stock, and strain, discarding the solids.
2. Make an aderezo by sweating the finely chopped onion and garlic in oil until soft, then stir in the aji panca paste, grated tomato, oregano, salt, and pepper and cook for 5 minutes until thick and glossy.
3. Pour the shrimp stock into the aderezo, bring to a gentle boil, add the rice and the corn cut into rounds, and simmer for 10 minutes before adding the potatoes cut into chunks.
4. Continue simmering until the potatoes are tender, about 12 minutes, then crack the eggs one at a time onto the surface so they poach in the broth until the whites set firmly and the yolks reach your preference, around 4 minutes.
5. Add the peeled shrimp and cook just until they turn pink and opaque throughout, about 3 minutes, being careful not to overcook them, as they toughen quickly.
6. Lower the heat, stir in the evaporated milk and the crumbled queso fresco, and warm through without boiling so the chowder stays creamy and does not curdle, then taste and adjust seasoning.
7. Ladle into deep bowls, giving each serving an egg, a piece of corn, potato, and a share of shrimp, and serve at once while piping hot.

You'll use: Pan · Large pot · Saucepan