1 pound jumbo shrimp, deveined, peeled, and shells reserved
8 cups seafood stock
2 tablespoons olive oil
1 small white onion, diced
1 carrot, cut into 1/4-inch rounds
2 celery sticks, diced
1 green bell pepper, diced
1 tomato, seeded and diced
4 chiles de arbol, roughly chopped
2 tablespoons tomato paste
1 tablespoon dried shrimp powder
Lime wedges, for serving
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