Shrimp Soup

Directions

1. In a small bowl, combine the shrimp, olive oil, salt, pepper, dried oregano, and cumin.
2. Cook the shrimp in a large soup pot set over medium-high heat, turning over on both sides until slightly pink, but not cooking completely since the shrimp will continue to cook later in the soup. Remove shrimp and set aside in a small bowl.
3. In the same soup pot, drop in 1 T. unsalted butter with another drizzle of olive oil. Fry the chopped onions, garlic, salt, pepper, and another pinch of oregano until soft and translucent. Add in the 1 T. of aji colorado and stir to combine. Cook for about another 60 seconds. Pour in the chicken stock, and using the back of a wooden spoon, scrape the bits on the bottom of the pan left behind from the shrimp. Allow the soup to come to a boil.
4. Lower the heat to simmer. Add in the heavy cream and stir. Taste for seasonings. Drop the shrimp back into the soup. Add the cooked corn on the cob as well. Crack each of the four eggs directly into the soup, in separate parts of the pot so they don’t stick together. Put the cover on and allow to simmer for about another 5 minutes, or until the eggs have cooked to desired doneness.
5. To serve, ladle the soup into big bowls with shrimp, one corn on the cob, one egg, and a few squares of Monterey Jack cheese. The cheese will melt slowly in the soup and create ooey gooey goodness. Garnish with fresh oregano leaves