• 500 grams Shrimps peeled (heads and shells reserved) 
  • 5 cups Water
  • 1/3 cup Flour
  • 1/3 cup Butter 
  • ½ Yellow Onion diced
  • 1 Red Bell Pepper
  • 2 cloves Garlic minced
  • 1 tbsp Tomato Paste
  • 1 Ear Corn cut into 2” segments 
  • 1 Medium Potato diced 
  • ½ cup Green Peas
  • 1 cup Heavy Cream
  • 1 tsp Dried Oregano
  • Salt and Powdered Cayenne to taste


Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
Heat butter in a pan.
Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
Add tomato paste and roast for 1-2 minutes.
Sprinkle in flour and roast for another minute.
Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
Add shrimp.
Add heavy cream and bring back to a boil and simmer for another 2 minutes.
Season with salt and powdered cayenne to taste.