Ingredients
1 lb shrimp, peeled and deveined
1 large onion, finely chopped
3 cloves garlic, minced
4 cups fish or shrimp stock
1 cup white rice
2 large potatoes, peeled and diced
1/2 cup green peas
1/2 cup corn kernels
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tbsp aji amarillo paste
1 tbsp olive oil
1/2 cup evaporated milk
1 lime, juiced
Salt and pepper to taste
Directions
1. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the aji amarillo paste and cook for another minute to release its flavors.
4. Pour in the fish or shrimp stock and bring to a boil.
5. Add the diced potatoes and white rice to the pot. Reduce the heat to medium and let it simmer for about 15-20 minutes, or until the potatoes and rice are cooked.
6. Stir in the green peas and corn kernels, cooking for another 5 minutes.
7. Add the peeled and deveined shrimp to the soup and cook until they turn pink and are fully cooked, about 3-4 minutes.
8. Stir in the evaporated milk, chopped cilantro, and parsley. Cook for an additional 2 minutes.
9. Season with salt and pepper to taste.
10. Remove from heat and stir in the lime juice.
11. Serve hot, garnished with additional cilantro or parsley if desired.