Shrimp Creole

Total Time     45 Minutes          Serves : 4
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

1         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.
 2        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.
3         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.
 4        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.
 5        Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.