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In the days of our grannies, the shrimps from the Rimac river were famous due its look and good size. Some chronicles tell us that the last time they were caught was in 1950. After that years, the pollution has finished with all them, but luckily, we still have the classic recipe to prepare them. Don’t worry, it’s not complicated. This recipe is for 4 people.

Ingredients:

• 2 dozens of shrimps, big and cleaned
• 3 cups of water
• 4 tablespoons of butter
• 2 red onions, finely chopped
• 7 tablespoons of yellow chili/pepper sauce
• 1 tablespoon of ground garlics
• 1 cup of fresh cheese
• 2 big corns
• 4 small yellow potatoes
• Salt, to one’s taste

Preparation:

Boil the shrimps in the water with salt for 3 minutes. Strain and keep back the stock. Let the shrimps cool down. Peel them carefully, separating the heads and the tails. Keep back the tails; remove and keep back the yellow part in the heads (you’ll find a little black bag in the head: throw it out).

Take a frying pan and fry the heads and its yellow part in butter with the onion, the yellow chili/pepper sauce and the garlics. Wait 5 minutes and pour 2 cups of the stock. Strain, pressing well. Return the solid part to the frying pan and add the fresh cheese (break it up with a fork).

Add the tails and verify the season. Serve with cooked corns, yellow potatoes and yellow chili/pepper sauce.

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