A delightful twist on the traditional Peruvian shrimp chowder, combining rich flavors and a creamy texture.
Prepare the shrimp by removing their heads and shells, reserving the shrimp in the refrigerator.
Use the freshest shrimp you can find for the best flavor.
Place the shrimp heads and shells in a saucepan, cover with water, and bring to a boil. Simmer for 15 minutes.
Simmering the shells extracts maximum flavor for the broth.
Heat olive oil in a large casserole dish over medium heat. Add chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent the garlic from burning.
Strain the shrimp stock through a fine-mesh strainer into a bowl, discarding the solids.
Press the solids with a spoon to extract all the liquid.
Add the shrimp stock to the casserole dish with the sautéed aromatics. Bring to a boil.
Ensure the stock is well mixed with the aromatics for a flavorful base.
Add peas, rice, and diced potatoes to the boiling stock. Simmer until the potatoes and rice are tender.
Cut the potatoes into uniform pieces for even cooking.
Stir in the shrimp and queso fresco, cooking until the shrimp turn pink.
Avoid overcooking the shrimp to keep them tender.
Pour in the evaporated milk and sprinkle with oregano. Stir gently.
Adding the milk at the end prevents curdling.
Crack the eggs into the simmering soup, spacing them apart. Cook until the eggs are set.
For a different texture, beat the eggs before adding them to the soup.
Serve the chowder hot, garnished with additional oregano if desired.
Pair with crusty bread for a complete meal.
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