Combine seasoning mix ingredients in small bowl. Set aside.
Heat a heavy 5-quart pot over high heat. Add the butter, sweet peppers, onion, celery, garlic, fresh ginger, jalapeño pepper and seasoning mix; cook, stirring and scraping bottom of pot frequently, until vegetables are wilted and browned and mixture is starting to stick to bottom of pot, about 8 to 10 minutes.
Add tomato paste. Reduce the heat; cook, stirring, until well blended. Stir in the stock, scraping the bottom with wooden spoon to loosen any browned bits. Add the tomatoes; cook, stirring frequently, for 10 minutes.
Add the shrimp. Gently heat just to boiling. Reduce the heat to medium; simmer just until the shrimp are opaque and plump, 3 to 5 minutes. Serve hot over cooked rice or noodles. Makes 8 servings.