Preheat a dry pan over medium heat and cook the bacon until the fat is rendered and its crisp. Remove the bacon pieces to a paper-towel-lined plat and set aside.
Pour off all but 2 tbsp. of the bacon grease. Turn up the heat to medium-high, add the butter. Once the butter stops foaming, add the onion. Cook it becomes translucent and begins to brown. About 5 minutes. Add 1/4 cup chicken broth and reduce until almost dry, stirring and scraping up any stuck on bits with a wooden spatula.
Add the remaining vegetables (excluding the dark green parts of the green onions). Cook, stirring occasionally, until very soft and browned. About 10 minutes. Add 1/4 cup chicken broth and reduce until almost dry, stirring and scraping up any stuck on bits with a wooden spatula.
Add the garlic and seasonings and saute an additional minute, stirring constantly.
Reduce heat to a simmer, and add the remaining 2 cups chicken broth. Bring to a simmer, then cover and cook, stirring occasionally, for 45 minutes.
Uncover and increase the heat to a boil. Cook, stirring occasionally, until the liquid has reduced by 2/3. Add the shrimp and reserved bacon and stir in, then cook until the shrimp just turn pink (they should curl to a "C" shape, not an "O" shape).