Ingredients :

5 lb 8 oz (2 ½ k) large shrimp
¾ cup vegetable oil
2 large onions, chopped
5 tomatoes, chopped
6 tablespoons ají panca / sundried red aji (chili) paste
2.2 lb (1 k) peas
14 small potatoes (yellow flesh if available)
3 corns, cut in 2-inch slices
1 ½ cup rice
1 cup evaporated milk
3/4 cup (200 g) fresh farmers cheese (feta), diced
12 eggs
2 teaspoons crushed garlic
½ teaspoon cumin
1 tablespoon oregano
Salt
Pepper

Preparation:

Peel and devein shrimp. Reserve corals, skins and heads. Separate 12 whole shrimp for decoration.

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:

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.