1. Heat a stockpot or other tall wide pot over high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When oil is hot, add the shrimp shells and saute, stirring, until the shells have turned pink, 1 to 2 minutes. Add the wine, deglaze the pot, and reduce the liquid by half, 1 to 2 minutes. Add the stock, season with salt and pepper, and simmer until the liquid is reduce by one quarter, 5 to 6 minutes. Strain the liquid and transfer to a large bowl. Set aside (discard the shells).
2. Preheat the broiler. Dry out the pan and heat over medium-high heat. Add the remaining tablespoon of oil and swirl to coat the bottom. When the oil is hot, add the fennel, onion, carrot, celery and paprika. Season with salt and pepper, and saute until the vegetables are soft, about 3 minutes. Add the strained stock, shrimp and edamame, and simmer until the shrimp are just cooked through, about 3 minutes. Whisk in the yogurt and adjust the seasoning, if necessary.
3. Meanwhile, in a small bowl combine the butter and garlic. Season with salt and pepper, blend, and spread on one side of the bread slices. Transfer to a large broiling pan and broil at the middle level until the bread is golden, 2 to 3 minutes. Watch carefully to ensure the bread doesn't burn.
4. Ladle the soup into four serving bowls and serve with the bread.