1. Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and sauté until light brown and tender, about 5 minutes. Ensure the butter is just barely sizzling to avoid browning the garlic.

2. Sprinkle in gluten free flour, stir to combine, and sauté while stirring for 1 more minute.

3. Add tomato sauce and stir to combine, ensuring there are no lumps in the flour/butter mixture.

4. Add seafood stock, chicken stock, the sliced jalapeño (seeds and ribs removed), bay leaves, and spices. Turn heat up to bring to a simmer, then reduce to medium, partially cover, and gently simmer for 30 minutes.

5. Remove bay leaves and jalapeños, then add lime juice to taste. Adjust salt if needed.

6. Turn heat up to bring soup to a simmer, then add shrimp and cook for 1–2 minutes, or until shrimp are pink and cooked through.

7. Scoop soup into bowls, top with cooked rice, raw jalapeño rings, and chopped cilantro. Serve with lime wedges.