Ingredients
- 500 g shrimp
- 1 onion
- 2 garlic cloves
- 2 tablespoons ají panca paste
- 3 yellow potatoes
- 100 g peas
- 100 g corn kernels
- 100 g cooked rice
- 300 g evaporated milk
- 100 g fresh cheese
- 2 eggs
- 30 g oil
- 800 g water
- Oregano, salt and pepper
Step-by-step
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- Peel the shrimp and reserve the heads. Put the heads and water in the mixing bowl and cook 10 min/100°C/speed 2. Strain and reserve the broth.
- Without washing the mixing bowl, add the onion and garlic, chop 4 sec/speed 5 and scrape down with the spatula.
- Add the oil and ají panca and sauté 6 min/120°C/speed 1.
- Add the reserved broth, the potatoes in chunks, peas and corn. Cook 15 min/100°C/reverse/spoon speed.
- Add the cooked rice and peeled shrimp. Cook 5 min/90°C/reverse/spoon speed.
- Add the milk and cheese in cubes. Heat 3 min/90°C/reverse/spoon speed without letting it boil.
- Serve with a sprinkle of oregano and a poached egg per bowl.
Tips
- Poach the eggs directly in the hot soup, outside the mixing bowl.
- Don't let it boil after adding the milk so it doesn't curdle.
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