In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
Heat butter over medium heat in a large skillet.
Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
Add dry spice mixture, blending together until fragrant, about 2 minutes.
Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
Add broth, hot sauce, Worcestershire sauce, lemon juice, brown sugar, bay leaves and tomatoes. Simmer on medium-low heat for 10 minutes, or until sauce has reduced by half.
Remove bay leaves.
Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
Stir in heavy cream over low heat until fully incorporated.
Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
If you've tried this recipe, come back and let is know how it was!
*The amount of brown sugar added will depend on the bitterness of your beer. I used a pretty bitter, hoppy beer and therefore needed all four tablespoons. Start with one and add more at the end, if needed.