Combine shrimps 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 heavy cream and bring back to a boil and simmer for another 2 minutes.
Season with salt, pepper and powdered cayenne to taste.
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