Spicy Shrimp Soup

1. Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.

2. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chilies and cook 5 more minutes. Stir in the tomato paste and cook another 3 minutes.

3. Add the cooked vegetables to the broth. Cook over medium-low heat, covered, for 1 hour and 30 minutes. Add the shrimp. Turn off the heat and let stand for 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.