Melt butter in a large Dutch oven or soup pot over medium heat.

Add shallots and garlic, then turn heat down slightly and sauté until light brown and tender, about 5 minutes.

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

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

Add seafood stock, chicken stock, sliced jalapeño (without ribs and seeds), bay leaves, and spices.

Turn heat up to bring soup to a simmer, then reduce to medium heat; partially cover and gently simmer for 30 minutes.

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

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

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