Melt the butter in a soup pot over medium heat. Add the onion, celery and garlic and cook until tender, 3 to 4 minutes. Mix in the flour, curry, paprika and tomato paste and blend well. While stirring, gradually add the stock.
Bring to a gently simmer and cook 15 minutes. Add the shrimp, saving a few to garnish the top, and the cream and cook 4 to 5 minutes more. Season with salt and pepper. Divide brandy among 4 heated boils. Pour in soup. Sprinkle with green onions and serve.