Preheat oven to 400 degrees F.
Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast
tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat
. This will help make it easier to remove the skin.
Heat chicken stock in a medium saucepot over medium heat. Peel
shrimp and add shells to the pot, reserving the shrimp
. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
In a large stockpot, heat the remaining grapeseed oil over medium heat and melt
in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain
the chicken stock
into the stockpot with the onions
and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice
and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer
most of the shrimp, small dice
, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender
and season with salt and pepper. Spoon into soup
bowls and garnish
with whole shrimp topped with cilantro and mint. Serve with croutons.