2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
5 garlic cloves, finely chopped
1 1/4 cups chicken stock or canned chicken broth
4 teaspoons Creole Seafood Seasoning or more to taste, divided
1 teaspoon hot paprika
1/8 teaspoon cayenne pepper
4 fresh bay leaves
2 cups coarsely chopped tomatoes
3 scallions, chopped
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce (such as Crystal)
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined raw medium shrimp
Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.
Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.
Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.