Peruvian Chupe De Camarones Peruvian Shrimp Chowder

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I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so i don't have to worry about losing it.

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Steps

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You may be able to find the cheese at a well-stocked grocery store as well.

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Remove heads and shells from shrimp , and refrigerate the shrimp.

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Put shells and heads in a medium saucepan , add water to cover , and bring to a boil over medium-high heat.

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Reduce the heat and simmer for 15 minutes.

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While shells are simmering , heat the olive oil in a large flameproof casserole over medium heat.

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Add onion and garlic , and cook for 2 minutes , stirring.

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Stir in the aji panca and aji amarillo pastes.

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Reduce heat to medium-low and continue cooking , stirring often , for 10 minutes , or until onion is softened.

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Puree shrimp shells and cooking liquid.

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Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid.

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Measure out the liquid and add enough water to make 4 cups.

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Add shrimp broth to onion mixture and bring to a boil.

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Stir in peas , rice and corn chunks.

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Reduce the heat and simmer for 10 minutes.

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Add potatoes and salt.

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Continue cooking until potatoes and ri.

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Ingredients

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shrimp, water, olive oil, red onion, garlic clove, chili paste, peas, long-grain white rice, ear of corn, russet potato, salt, queso fresco, evaporated milk, fresh oregano, eggs