Shrimp soup/ Chupa de camarones

Peel and de-vein shrimp reserve heads and shells save 12 whole shrimp for decoration.

Put 6 1/2 quarts of water in a pot add heads and shells to water, and salt boil for 45 minutes then strain.

In a sauce pan sauteed onions garlic and tomatoes, add ketchup, red hot chili paste, cumin, salt, pepper, and shrimp bodies.

After 45 minutes before serving add to boiling stock rice, fava beans, peas, and corn.

In a medium sized pot add 2 quarts of soup/broth. Then poach the eggs in this liquid, you can poach more than one at a time depending on the size of pot.

In a double boiler cook peeled potatoes or steam till done.

Add milk, cheese, whole shrimp, and oregano after rice is done

In individual bowls serve potatoes pour soup over top place a whole shrimp and poached egg on top of each serves 12

For the sauce boil the red hot chili's in water desired devein peppers blend with rest ingredients serve in it's own little dish on side with the cheese added at the last.