INGREDIENTS

• 2 bags of shimps
• 3 onions
• 1 block of “Queso Fresco”
• 1 can evaporated milk
• 1 butternut squash
• 3 carrots
• 1 can or bag of peas
• Aji colorado
• Oregano
• 1/2 cup of rice
• one piece of fried fish
• 2 cans chicken broth
• 1 corn in the cob per person
• Eggs- more or less one egg per person

PREPARATION

•  Fry the onions until they are golden with a teaspoon of aji colorado (panca)
• Separately boil the squash and the carrots until they are soft
• Separately fry the fish with salt and pepper
• Over the fried onions put the 2 cans of broth, the squash (without skin) and the carrots (smashed)
• You add the cheese in squares, the rice and peas.
• Add the eggs one at the time, mixing so that they do not stay whole.
• All of the above while it is boiling under high heat.
• Add salt to taste. Add the corn so that they cook well.
• 10 minutes before you serve you add the shrimp (pealed). Make sure they are cooked.
• You add oregano in little leaves.
• 5 minutes before you serve you add the can of milk and you mix everything.

COMMENTS

• To serve you add one little piece of the fish in every plate.