Shrimp soup

Directions

1. In a large pan pan put 26 cups of water, along with salt and then bring the water to a boil. Place the heads and the skins from the shrimp into the pan and continue to cook with the pan uncovered for approximately 45 minutes. Then strain the contents and save the stock.

2. Saute the onion, tomato and garlic in a large saucepan. Then add the ketchup to the pan along with the red hot pepper paste, salt and pepper, cumin. Continue to cook all the ingredients, stir frequently.

3. Add stock from the shrimp and boil for 15 minutes. Then set the stock aside.

4. Cook the peeled potatoes in a medium size pan. Cook with salt in either a double boiler or with a small amount of water.

5. 45 minutes prior to serving this dish add the rice, peas, fava beans and corn to the boiling stock.

6. In a medium skillet put two cups of broth and bring it to a simmer. Then cook the poached eggs and set the eggs aside.

7. Add the shrimp tails, whole shrimps, evaporated milk and oregano to the mix once the rice is cooked. Continue to cook until all of the shrimp turn pink.

8. Place cheese and a potato in a soup bowl. Pour soup in the bowl and then put a poached egg and a whole shrimp on top.

9. Serve the dish with red hot pepper.