Melt the butter in a sauce pan and add the onion and celery. Saute 3 minutes and add the garlic. Continue cooking until the onions are translucent. Add one can of condensed cream of mushroom and one can of condensed cream of celery soup as per directions on the can. Heat to a low boil as you add the tomato paste and Worcestershire and prepare the seafood.
Cut shrimp into bite sized pieces that will fit on your spoon, but keep them large enough that the flavor isn't covered up by the other ingredients. Add to the soup and allow to simmer about 30 minutes. Add salt, pepper and hot sauce to taste.