Easy Shrimp Chupe

Directions

• 1

  Add the oil to a large pot and heat over medium-high heat. When the oil is somewhat hot, sauté the onions for 2-3 minutes, or until translucent. Add the garlic, yellow pepper and oregano, and sauté for 1 minute or a little longer.
• 2

  Pour the seafood stock into the pot and when it comes to a boil, add the potatoes, ears of corn, peas and carrots. Cover and let cook for 15 minutes, or until the potatoes are tender. Add the cans of corn. Cover and let cook for another 10 minutes.
• 3

  Add the shrimp and let cook for 3-5 minutes, or until the shrimp turns pink. Taste and add salt, if necessary.
• 4

  Lower the heat to low and add the table cream, stirring constantly until well incorporated. Turn off the heat.
• 5

  Let it rest for 5 minutes, and serve hot.