To make stock:
In a stockpot, melt butter over medium heat and add onion, celery, and bell pepper; sweat 6-8 minutes until tender. Add garlic and seasoning, and cook for another 4–5 minutes.
Add tomatoes and bloody Mary mix and bring to a simmer. Add Worcestershire and Hot Sauce. Simmer for another 10 minutes. Dissolve cornstarch in water and add to simmering sauce.
Bring back to simmer and immediately remove from heat.
To make shrimp creole:
In a very large skillet, heat oil over medium-high heat. Add the shrimp and Old Bay seasoning. Cook until shrimp are almost done, about 3-5 minutes. Add garlic and sauté for 2 minutes.
Add green onions and Creole Seasoning and deglaze with white wine. Let wine reduce by half. Add Creole Sauce and bring to a heavy simmer. Remove from heat and serve over rice.
Serve with toasted French bread.