Shrimp Chupe

Peel the shrimp and remove the heads, then devein along the back. Cover the shrimp meat with plastic wrap and refrigerate; keep the shells and heads — they'll go into the stock.

Heat 1 tbsp oil in a saucepan and sauté the shrimp shells and heads for 2 minutes until bright orange. Pour in the water, add the bay leaf and half the salt, bring to a boil, then reduce the heat and simmer for 12 minutes. Strain the stock through a sieve and discard the solids.

In a clean saucepan, heat the remaining oil and sauté the finely chopped onion for 3 minutes until translucent. Add the minced garlic and cook for 1 more minute. Stir in the diced tomato and aji panca paste, and cook for 3 minutes until the oil takes on a reddish tint.

Pour in the strained shrimp stock and bring to a boil. Add the sliced potatoes and corn, and cook over medium heat for 10 minutes.

Add the rice and green peas, and cook for another 12 minutes, until the rice and potatoes are nearly tender.

Crack the eggs one by one directly into the gently simmering soup, without stirring, so the yolks stay whole. Cover with a lid and cook for 3-4 minutes, until the whites are set.

Carefully, so as not to break the eggs, add the peeled shrimp, diced queso fresco, chopped huacatay, oregano and black pepper, and season with salt to taste. Cook for 2-3 minutes, until the shrimp turn pink — do not overcook.

Remove the pot from the heat, pour in the milk in a thin stream and stir gently — do not bring the soup back to a boil after this, or the milk will curdle.

Serve immediately, piping hot, in deep bowls, making sure each portion gets one poached egg.