Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 20-30 minutes.
Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2-3 minutes. Do not overcook. Remove from saucepan; keep warm. In same saucepan, cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2-3 minutes. Increase heat to medium high; stir in 1 cup water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, about 25-30 minutes.
Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2-3 minutes. Serve immediately