Trim and rinse shrimp. Separate head from tail, and remove coral. Reserve tails. Strain coral and reserve.
Cook heads and shells in water for 3 minutes. Blend heads with the cooking liquid and strain. Reserve water.
Sauté onions and garlic in a large skillet or saucepan with 2 tablespoons oil until onions are soft. Add tomatoes and aji. Season and add olive oil. Bring to a boil and a cook for 10 minutes. Stir Ľ cup of the reserved cooking water. Squeeze soaked bread to eliminate excess of milk and add to mixture. Mix.
Bring to a boil and add the necessary amount of reserved cooking water until mixture is creamy. Bring to a boil and add raw shrimp tails and strained coral and cook approximately for 4 minutes or until shrimp turn red and are tender. Add nuts and cook 1 more minute. Don´t overcook or shrimp will have a rubbery texture.
Serve with white rice and halved potatoes and garnish with boiled eggs cut into wedges.
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