When a floret of cauliflower is easily
mashed against the side of the pot with a fork, use an immersion blender to blend the soup to a thick, creamy consistency (or use a regular blender, working in small batches).
Cook, stirring occasionally and pressing the
berries against the side of the pot, until the berries have completely broken down and the juices have thickened to a jamlike consistency (a wooden spoon scraped across the bottom should leave a clear trail that doesn't fill in), 10 to 12 minutes.
If you see a clump of vanilla seeds, press
them against the side of the pot to break up the clump and stir it in to the rest of the mixture so that it combines easily.
Use a fork to see if a grain of rice can be broken in half when pressing
it against the side of the pot.
Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering
them against the side of the pot until they form a large mound that clings together and can be turned as a single unit.
Once potatoes are soft, mash
some against the side of the pot with a fork until soup thickens to desired consistency.
Use a fork to see if a grain of rice can be broken in half when pressing
it against the side of the pot.