Rinse shrimp; pat dry with paper towels.
Heat oil in a heavy 4- to 5-quart Dutch oven.
Sauté onion, green pepper, celery and garlic for 5 minutes, stirring occasionally. Stir in tomatoes, water, bay leaves, paprika, cayenne pepper and salt. Simmer for 15 minutes.
Stir in shrimp; continue to simmer until shrimp turn opaque, 3 to 5 minutes. Discard bay leaves.
To serve, spoon shrimp Creole over cooked rice and garnish with parsley. Serve immediately.
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