Combine chicken breasts, water, celery tops, and 2 teaspoons of the salt in a large saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
Pull off skin and take meat from bones in one piece; set aside for further use.
Set broth aside for further use.
Combine meat-loaf mixture, 2 tablespoons of the flour, remaining 1/2 tea spoon salt, pepper, egg, onion, and milk in a medium-size bowl; mix with a fork until well-blended.
Shape into 18 small balls.
(Set remaining flour aside for making sauce).
Reheat chicken broth to boiling; add meat balls; cover.
Poach 10 minutes or until cooked through; lift out with a slotted spoon and place in a bowl.
Cook carrots, covered, in part of the same chicken broth 20 minutes, or until tender; cook peas in remaining broth, following label directions.
Drain liquid from each and strain into a 4-cup measure; add more water if needed, to make 4 cups.
Keep carrots and peas hot for further use.
Melt butter or margarine in a large saucepan; blend in remaining 4 tablespoons flour; cook, stirring constantly, just until bubbly.
Stir in the 4 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute.
Stir in lemon juice and red-pepper seasoning.
Cut each half chicken breast into three pieces; add to sauce with meat balls, carrots, and peas.
Heat slowly just to boiling; spoon into a chafing dish or heated serving dish.
Arrange shrimps on top; sprinkle with parsley.