Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined, shells reserved
• 3 to 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons black peppercorns
• 1/4 cup vegetable oil
• 1 large onion, finely chopped
• 3 scallions, finely chopped
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 3 cloves garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped
• 2 teaspoons Aji
• 1 1/2 cups coconut milk
• Juice of 6 limes
• 1 1/2 cups peas, fresh or frozen

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Instructions

1. Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
2. Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.