Peruvian Shrimp Soup - Chupe de Camarones

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1. 1Step 1: Peel the shells off the shrimp and place shells in the middle of the cheesecloth. Gather ends and tie with twine to form a pouch.
2. 2Step 2: Heat the oil in a large stockpot over medium high heat and add the onions. Sauté for about 10 minutes until the onions soften and just start to turn color.
3. 3Step 3: Stir in tomato paste and cook just until the paste starts to lose its bright color.
4. 4Step 4: Add in the oregano, salt, and pepper and stir to combine. Continue to cook until it starts to develop a fond - when bits of the tomato paste start to stick to bottom of pan and everything becomes fragrant. Don't burn it. Just cook enough to cook the paste.
5. 5Step 5: Slowly pour in the water and stir to scrape up any brown bits on bottom.
6. 6Step 6: Add the pouch of shrimp shells into stock and push it down to fully cover. The water should cover the pouch. As long as the shells are in the water, you'll get that flavorful stock.
7. 7Step 7: Bring to a boil then lower to a simmer and simmer for 30 minutes.
8. 8Step 8: Remove pouch and carefully squeeze out any juices by pressing against side of pan using back of spoon. Discard pouch.
9. 9Step 9: Crush the angel hair pasta and add to stock. Cook for 3 minutes until al dente.
10. 10Step 10: Stir in evaporated milk. I add a little water into the empty can to make sure I get every bit out. Add in the shrimp and cook for 2 - 3 minutes until the shrimp turn pink.
11. 11Step 11: Turn off heat. Crumble in the feta leaving some in chunks. Stir and serve.