Serves 4

2 tablespoons vegetable oil
2 pounds raw, unpeeled shrimps
1 tsp garlic, minced
Salt
1 onion, chopped
1/4 teaspoon cayenne pepper
3 tbsp aji panca paste / hot red panca pepper paste
1 tsp ground cumin
3 tomatoes, cubed
Dash hot pepper sauce
1 butternut squash, peeled, seeded and cubed
1 1/2 cup green cabbage, chopped
6 potatoes, peeled and cubed
4 ears sweet corn, halved
1 cup of lima beans
1/2 cup rice
Mint sprig
2 eggs
3/4 cup fresh cheese cubed
5 cups water
1 cup heavy cream

Preparation:

Heat the oil in a large saute pan, saute onions, garlic, panca pepper paste, cayenne pepper and cumin. Add the tomatoes and continue to saute.

Add the shrimps and 1 teaspoon of the salt and cook for about 5 minutes, stirring constantly, until the shrimps just turn pink. Remove the shrimps with a slotted spoon and set aside to cool. Once they are cool enough to handle, peel and set aside.

Add water and bring to a boil. Add salt, rice, potatoes, cabbage, corn, lima beans and squash. Reduce the heat, add mint sprig and hot sauce. Simmer for about 15 minutes, partially covered until the potatoes are tender. Add and stir in the eggs slightly beaten. Continue to simmer for two more minutes. Right before serving stir in the cream and the cheese. Add shrimps, season with more salt if necessary and cook gently for 2 minutes more. Serve immediately.