In a large Dutch oven or soup pot, melt the butter over medium heat. Add the shallots and garlic, then reduce the heat slightly and sauté until they turn light brown and become tender, about 5 minutes—make sure the butter is just barely sizzling to avoid browning the garlic. Sprinkle in the gluten-free flour, stir to combine, and cook for an additional minute.

Pour in the tomato sauce and stir well, making sure there are no lumps in the flour and butter mixture. Add the seafood stock, chicken stock, the jalapeño sliced without ribs and seeds, bay leaves, and the spices. Increase the heat to bring the soup to a simmer, then reduce to medium heat. Cover partially with a lid and let it gently simmer for 30 minutes.

Remove the bay leaves and jalapeños, then stir in lime juice to taste—usually about one-third of a fresh lime—and add salt if needed.

Raise the heat to high to bring the soup back to a simmer, then add the shrimp. Cook until the shrimp are done, about 1 to 2 minutes. Ladle the soup into bowls and top with cooked white rice. Garnish with the sliced raw jalapeño (these add significant flavor and heat, so don’t skip them!) and chopped cilantro. Serve with lime wedges on the side.