– 2 pounds medium to large shrimp, easy peel, deveined but with shells and tails on

– 1/2 stick butter

– 1/3 cup flour

– 1 medium onion, diced

– 1 medium green bell pepper, diced

– 2 to 3 stalks celery, chopped

– 2 teaspoons minced garlic

– 14.5 ounces canned diced tomatoes and green chiles

– 1 tablespoon Worcestershire sauce

– 1 tablespoon Creole seasoning

– 2 bay leaves

– 1/2 teaspoon thyme

– 1/2 teaspoon paprika

– 3 cups seafood stock or vegetable stock

– 1/4 cup chopped fresh parsley

– 3 to 4 green onions, chopped

– 3 cups vegetable stock

– Leftovers of chopped onion, bell pepper, and celery

– 1/2 sliced lemon

– 3 tablespoons butter

– Shrimp tails and shells