Pat the shrimp dry and toss with 2 teaspoons of the Creole seasoning to coat evenly.

In a small saucepan over medium-high heat, combine the dark lager, Worcestershire sauce, bay leaf, cayenne pepper, and remaining Creole seasoning.

Boil the mixture until the liquid has reduced by half and appears syrupy.

Reduce the heat to medium and whisk in the heavy cream; simmer for 6 to 8 minutes until the sauce is thick enough to coat the back of a spoon.

While the sauce reduces, heat olive oil in a heavy skillet over medium-high heat.

Sear the shrimp for approximately 1-2 minutes per side until they turn pink and opaque; remove from the skillet and set aside.

Remove the bay leaf from the reduced cream sauce and stir in the minced garlic and diced tomatoes, cooking for 1 minute.

Turn off the heat and whisk in the cold butter until the sauce is glossy and fully emulsified.

Add the seared shrimp back into the sauce, tossing gently to coat.

Serve the shrimp and sauce over toasted cornbread, garnishing with freshly chopped chives.