Curry Shrimp Stew

Wash and clean shrimp, making sure they are all deveined, pat dry and remove excess water, season with ½ tsp salt, black pepper, onion powder, garlic powder, smoked paprika creole seasoning, and old bay seasoning, 1 tsp turmeric powder and 1 tsp curry powder Set aside, heat 2 tbsp oil on medium heat add flour and stir constantly till flour is cooked out(because this is not gumbo does not need to get that dark golden colour, should be done in about 3 minutes, then add minced garlic and onion, cook for 2 minutes, add remaining 1 tbsp olive oil stir to combine well, add bell peppers and onions, thyme and scotch bonnet pepper stir to combine well, cook for 3 minutes. Add remaining dry seasonings and stir well to combine. Add 1 tbsp butter, carrots, potatoes, and celery, and ¼ cup water, stir well to combine cover and cook for 5-8 minutes. Add shrimp, remaining 1 tbsp butter, lemon juice, stir to combine, v=cover and cook for another 8 minutes. Tip: You can swap out the first ¼ cup water for coconut milk