Note: The recipe calls for 5-6 cups of shrimp or chicken stock. If you don't have time to make your own stock with these instructions, feel free to use store-bought seafood, shrimp, or chicken stock.
Peel the shrimp, leaving the tails intact. Then gently devein the shrimp by making a small slit at the back to access the vein. Gently pull the vein with a pairing knife or manually with your fingers.
Keep all the heads and shells because we'll use them for the broth. Set aside.
Season the shrimp with Creole seasoning, salt, and pepper, and adjust to taste.
Heat the pan over medium heat and add oil. Cook the shrimp until their color turns bright orange. Set aside.
Add a teaspoon or two butter or oil to a saucepan. Then add onion, garlic, and celery, and saute.
Saute for 5-7 minutes, constantly stirring to prevent burning. Add the shrimp shells with aromatic herbs, like bay leaf and thyme, and stir. Then add 7 cups of water and season with Creole seasoning.
Bring to a boil, lower heat, and let it simmer for 10-20 minutes.
Remove from heat and strain using a sieve. Set stock aside.