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1
Preheat oven to 400 degrees F.
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2
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.
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3
Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat.
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4
This will help make it easier to remove the skin.
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5
Heat chicken stock in a medium saucepot over medium heat.
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6
Peel shrimp and add shells to the pot, reserving the shrimp.
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7
Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
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8
In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent.
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9
Add the mushrooms and cook until they begin to soften and give up their juices.
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10
Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells.
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11
Remove skin from the roasted tomatoes and add them to the pot.
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12
Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
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13
Chop most of the shrimp, small dice, reserving about 8 whole shrimp.
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14
Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp.
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15
Cover pot and let cook for 5 more minutes.
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16
Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm.
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17
Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper.
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18
Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint.
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19
Serve with croutons.
