New-Orleans Style Shrimp

This has become Evan and I's new favorite. It is INCREDIBLY flavorful, thanks to the homemade broth. It does take some patience and time, due to peeling and de-veining the shrimp, but I promise it's worth it.

From Food Network Magazine

Ingredients:
1 and 1/2 lbs. medium-sized shrimp in the shell (you can buy these fresh in the meat/seafood section, or frozen)
1 tbs. creole seasoning
6 tbs. unsalted butter
2 bunches scallions, chopped
1/4 cup Worcestershire sauce
1 cup frozen corn
2 roma tomatoes

1. Peel the shrimp and reserve the shells. Devein the shrimp and rinse in a colander. Drain and pat dry; sprinkle with creole seasoning.
2. Heat 2 tbs. butter in a large skillet over high heat. Add the shells and half of the scallions and cook until the shells turn pink, about 1-2 minutes. Add the Worcestershire sauce and 1 and 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids.
3. Melt the remaining 4 tbs. butter in the skillet over high heat. Add shrimp and remaining scallions until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
4. Put the corn in a microwave-safe dish and cook on high for 2-3 minutes. Cut the tomatoes into chunks. Divide corn and tomatoes between 2 bowls. Add the shrimp and ladle in the broth.