Sopa de camarones (Panamanian shrimp soup)

Instructions

1. Peel the shrimp, keeping the heads and shells, then set the flesh aside in the fridge.
2. Boil the shells and heads in the water for 15 minutes to make a stock, then strain it.
3. Fry the onion, green pepper and garlic in the oil for 5 minutes, then add the peeled and deseeded diced tomatoes and let them stew for 5 minutes.
4. Pour in the strained stock, add the potato cubes and cook for 12 minutes.
5. Pour in the coconut milk, season with salt, pepper and paprika, and simmer for 3 minutes.
6. Add the shrimp flesh and cook for 2 to 3 minutes, until pink and firm.
7. Sprinkle with chopped coriander and serve straight away with white rice.