Chupe de Camarones—Hearty Shrimp Soup from The Peruvian Kitchen by Morena Cuadra

Ingredients

• ½ cup white rice
• Salt and pepper
• 1½ cups evaporated milk
• 6 cups shrimp or fish stock
• 1 pound potatoes, peeled (about 6 medium-sized potatoes)
• 2 ears of corn, broken into 3 pieces each
• ½ cup achiote oil (see tip box)
• 1 cup green peas
• 1 onion, chopped
• 1 cup queso fresco
• 1 tablespoon tomato paste
• 2 pounds shrimp, peeled and cleaned
• 1 teaspoon dried oregano
• 6 eggs
• ⅓ cup vegetable oil
• 6 parsley sprigs to garnish
• 4 garlic cloves, chopped
• 1 tablespoon ají panca paste