In a large bowl add shrimp, tomatoes (do not drain), lemon juice, Worcestershire, bay leaves, seasoning and zest. Set aside.
Add flour and ⅓ cup oil to skillet. Whisk together over medium-low heat until bubbles form and mix slightly browns. Slowly add hot water a little at a time, whisking constantly to form a smooth paste or "roux". Whisk in tomato paste plus the can of water.
Reduce heat and add shrimp mixture. Simmer 5 minutes or until shrimp are pink and fully cooked.
Remove and discard bay leaves. Add hot sauce as desired. Spoon mixture over rice, garnish with dried parsley.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/shrimp-creole/