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In a 5- to 6-quart slow cooker, combine tomatoes, chicken broth, seafood stock (or clam juice), leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Stir in evaporated milk and thyme; if desired, stir in sherry. If using Low, turn to high-heat setting. Cover; cook for 30 minutes more.
Blend tomato-milk mixture with an immersion blender or blend batches in a blender or food processor until smooth.
To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.