Shrimp Creole

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2 tablespoons olive oil

4 garlic cloves, minced

2 large onions, chopped

2 stalks celery, chopped

1 green bell pepper, chopped

1 teaspoon cayenne pepper

2 cups seafood stock or shrimp stock

1 (28-ounce) can whole tomatoes, in thick puree

Dash Worcestershire sauce

Dash hot sauce

2 bay leaves

Kosher salt and freshly ground black pepper

2 pounds large shrimp (about 32), shelled and deveined

4 tablespoons green onions, sliced for garnish