Melt the butter in a large, heavy bottomed pot over medium heat.
Whisk in the flour and cook, whisking constantly until roux is a light peanut butter color and smells toasty, 5-10 minutes.
Add the onions, celery, bell pepper and garlic. Cook for an additional 5 minutes, stirring occasionally.
Stir in the tomatoes, corn, stock, salt, bay leaves, basil, thyme, pepper, paprika and bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.
Stir in the Wild Argentinian Red Shrimp, parsley and scallions. Bring the stew back to a boil and then reduce heat to low and simmer for 20 minutes.
Remove from heat and allow stew to stand for 15 minutes. Season to taste and serve.