In a large bowl, season the shrimp with one teaspoon of creole seasoning.

Heat a large sauté pan over medium heat and, in batches, cook the shrimp. Sauté each side for about 1-2 minutes until cooked, then remove and set aside. Remember shrimp cook incredibly fast, so it should only take around 2 minutes for each batch.

Using the same sauté pan, melt the butter and sauté the onion, celery, and bell pepper. If there are any browned bits at the bottom of the pan, deglaze with a splash of water. Cook the vegetables until they soften, around 4-5 minutes, then add the minced garlic and cook for an additional minute.

Stir in one teaspoon of creole seasoning, the bay leaf, and tomato puree. To ensure no tomato puree is wasted, rinse its container with water and add this to the pan. Combine everything, cover with a lid, and allow it to simmer gently for about 8 minutes.

To finish, mix in the Worcester sauce, Tabasco sauce, and the remaining ½ teaspoon of creole seasoning. Combine with the previously cooked shrimp. Garnish with freshly chopped parsley before serving. Enjoy!