New Orleans-style shrimp

Ingredients:

• 24 large shrimp in shells (about 700 g)
• 1 tbsp Creole seasoning
• 6 tablespoons unsalted butter
• 2 bunches green onions, chopped
• 1/4 cup Worcestershire sauce
• 1 cup frozen corn kernels
• 1 large tomato or 2 plum tomatoes
• Toasted French bread, for serving

Preparation:

1. Peel the shrimp, leaving the tails on; don't discard the shells. Remove the intestinal veins, then rinse the shrimp in a colander, drain, and pat dry. Sprinkle with Creole seasoning.
2. In a large skillet, heat 2 tablespoons butter over high heat. Add the shrimp shells and half the green onions and cook until the shells are pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until the liquid is reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard any remaining liquid.
3. Melt the remaining 4 tablespoons butter in a skillet over high heat. Add the shrimp and remaining green onions and cook until the shrimp begin to turn pink, about 1 minute. Add the shrimp broth and cook until tender, about 3 minutes more.
4. Meanwhile, microwave the corn for 2-3 minutes. Slice the tomatoes. Divide the corn and tomatoes among bowls. Add the shrimp and broth. Serve with toasted bread.