1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp briefly in a sieve or colander set under cold running water.
2. Bring the 3 cups of water to a boil over high heat, drop in the shrimp and cook briskly, uncovered, for 3 to 5 minutes, or until they are pink and firm to the touch.
3. With a slotted spoon, transfer the shrimp to a bowl and put them through the finest blade of a food grinder. Set the shrimp aside and reserve the cooking liquid.
4. In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.
5. Add the flour, tomato puree and curry powder, and mix well. Stirring constantly with a wire whisk, pour in the reserved cooking liquid in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens lightly and is smooth.
6. Reduce the heat to low and simmer for 3 or 4 minutes to remove the raw taste of flour. Add the ground shrimp, cream, salt and red pepper, and stir over moderate heat until the soup comes to a boil.
7. Taste for seasoning, pour the soup into a bowl, and let it cool to room temperature. Cover the bowl tightly with foil or plastic wrap and refrigerate the soup for at least 4 hours, until it is thoroughly chilled.
8. To serve, ladle the soup into chilled individual bowls and garnish each portion with the sliced tomato and chopped eggs.
