Cook one large onion (diced) and a tablespoon of minced garlic in four tablespoons of olive oil until golden.  Add a can of tomatoes and cook in high after most of the water has evaporated.  Add two liters (8 cups) of fish or shrimp bouillon and bring to a boil.  Add 1/2 cup of rice and cook until rice is done.  Under medium heat, add 1 can of sweet peas, 1 can of corn, and 2 cans of potatoes, and cook for two minutes, stirring occasionally.  Add four eggs (scrambled) and two pounds of peeled and deveined shrimp and cook for three minutes.  Finally, add 1 pound of white cheese (queso blanco) cut in small squares, and one cup of evaporated milk.  Season with two tablespoons of oregano, and salt to taste.  Serve immediately.