In large saute pan, melt butter on med-high heat. Add shrimp and cook for 3-5 minutes, or until slightly pink. Remove from pan. In same pan, add onion, celery, bell pepper, and cook while stirring until soft, about 3-5 minutes.
In small bowl, mix all dry spices, then add to pan and stir. Add chicken stock, cubed bread and stir until well incorporated and bread is moistened. Reduce heat to low, add shrimp back to pan and stir for an additional 2-4 minutes.
Bake in a baking pan for approximately 15 minutes or until top begins to brown.