Serves 4

3 pounds shrimps, shelled and deveined
3 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
3 tbsp Ají Amarillo paste / yellow hot chili peppers paste
4 slices bread soaked with a little milk
1/2 cup dry white wine
1/2 teaspoon tarragon
1 teaspoon thyme
Salt and pepper
3 cups heavy cream
Parmesan cheese as desired

Preparation:

Bring a large pot of salted water to a boil, add the shrimps and cook for 3 to 4 minutes or until they turn pink. Remove from pan, drain and set aside.

Heat the butter and oil in a large saucepan, add the onions and sauté until soft and transparent. Add the ají paste, wine, tarragon and thyme, season with salt and pepper, mix well then bring to a boil steadily for 5 minutes. Add the soaked bread and the cream, mix well, then add the shrimps and cook for 3-4 minutes until heated through. Serve with rice or pasta. Sprinkle Parmesan cheese as desired.