Preheat oven to 375 degrees.

Cut 9 shrimp in half lengthwise, and reserve for garnish.

Arrange shrimp shells in a single layer on a parchment-lined baking sheet. Roast until completely dry and slightly browned, about 20 minutes.

Heat 2 teaspoons oil in a large pot over medium heat.

Add remaining whole shrimp, and cook until pink and just cooked through, 1 to 2 minutes. Transfer to a plate.

Reduce heat to medium-low.

Add shallots, fennel, and carrot to pot. Cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes.

Add shells, and cook for 2 minutes.

Add tomato paste, and cook, stirring often, for 2 minutes.

Add Cognac, and simmer until liquid has almost evaporated.

Add the water, salt, peppercorns, bay leaf, and parsley.

Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.

Uncover, and let cool to room temperature. Discard bay leaf.

Working in batches, puree soup and cooked shrimp in a blender until smooth. Strain each batch through a fine sieve into a large bowl, pressing liquid through with a rubber spatula. Return solids to blender to be pureed with next batch. Discard remaining solids after all soup has been pureed.

Transfer soup to a clean large pot, and place over low heat, stirring occasionally, until just warmed through. (Do not boil or soup will curdle.)

Stir in evaporated milk.

Heat a medium saute pan over medium-high heat for 2 minutes.

Add 2 teaspoons oil.

Add reserved raw shrimp, and cook until pink and just cooked through, 1 to 2 minutes.

Season with pepper.

Divide soup among 6 bowls, and garnish each with 3 shrimp halves and a sprig of chervil. Serve immediately.