Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots and garlic, then reduce heat slightly and sauté until light brown and tender, about 5 minutes.

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

Add tomato sauce and stir to combine, ensuring no lumps remain.

Add seafood stock, chicken stock, the jalapeño sliced from the ribs and seeds, bay leaves, and spices. Bring the soup to a simmer, then reduce heat to medium, partially cover with a lid, and gently simmer for 30 minutes.

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

Increase heat to high to bring the soup back to a simmer, then add shrimp and simmer until cooked through, about 1-2 minutes.

Scoop soup into bowls, top with cooked rice, add sliced raw jalapeños and chopped cilantro, and serve with lime wedges.