In a big pot, bring the seafood stock and the saved shrimp shells to a boil. Turn down the heat to medium-low, cover the pot, and simmer for 20 minutes while occasionally stirring and skimming the surface. Pour the broth through a strainer into a big basin, pressing down on the particles with the back of a spoon to get as much liquid out as you can. Put the broth back in the pot and reheat.
Over medium-high heat, warm the olive oil in a large skillet. About 5 minutes after adding the onion, it should be transparent. Cook the bell pepper, carrot, and celery for 7 minutes or until tender. Cook for a further 5 minutes after adding the tomato and chiles de Arbol. Cook for 3 minutes by adding the tomato paste and dried shrimp powder.
To the broth, add the cooked vegetables. Cook for one hour and thirty minutes with the lid on over low heat. Include the shrimp. After 3 minutes, or when the shrimp are fully cooked, turn off the heat. slices of lime are optional.
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