Combine whole shrimp with water in blender, blend in batches to paste texture.

Transfer shrimp paste to small stockpot, cook over medium-high heat for about 20 minutes or until shrimp have fully cooked and proteins have coagulated, deep orange color.

Pass shrimp mixture through chinois into separate small stockpot, press with ladle to extract as much liquid and protein as possible from shrimp, wash with filtered water as needed.

Continue process of adding water, about 200 g at a time, press and extract, repeat 4–6 times or until shrimp are fully rinsed and no more liquid will pass through chinois, discard shrimp.

Reduce shrimp water over medium heat, brushing sides of pot as necessary, for 2–3 hours.

As reduction begins to thicken slightly, lower heat and stir paste with silicone spatula, scraping bottom and sides of pot to light paste texture, allow to caramelize, and deglaze with water several times to form dark red paste.

Scrape paste thoroughly with silicone spatula to ensure all shrimp paste is reserved into storage containers, transfer to blast chiller to cool to room temperature, then transfer to cooler.