Melt the butter in a large cast-iron skillet and sauté the garlic until just beginning to brown. Add the onions, bell pepper and celery and sauté until translucent. Add salt and pepper and diced tomatoes. Simmer for a few minutes, then whisk in the flour to make a blonde roux. Stir constantly, about 3 to 5 minutes. Add a small amount of the shrimp stock and stir well to form a paste. Add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need to add more stock, but the end result should be the consistency of gravy. Add in whole sprigs of thyme, Worcestershire sauce and hot sauce. Simmer for 20 minutes. Add the shrimp, green onions, parsley and Creole seasoning. Simmer until the shrimp are cooked through. Stir in the remaining butter and pull out the thyme sprigs.

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