Bring a small pot with 2 cups water to a boil over high heat. Thoroughly rinse produce and pat dry. Coarsely chop parsley, reserving 2 small sprigs for garnish. Mince garlic. Peel and mince onion. Rinse shrimp and pat dry.

Reduce heat of water to a low simmer. Add vegetable base and stir until completely dissolved. Add bay leaf and simmer broth for 5 minutes. Remove from heat. Bay leaves add a great floral aroma to soups and stews, but they're totally indigestible. Be sure to discard it before serving.

In a medium pot, heat 1 Tbsp. olive oil over medium heat. Once hot, add onion and garlic and sauté for 2-3 minutes, or until translucent. When translucent, add tomatoes (including juice from can), half the parsley, stock (including bay leaf), red pepper flakes (to taste - start with 1/4 tsp. if you only like a little heat), and a pinch of salt and pepper. Let the cioppino simmer on medium heat for 8-10 minutes while you sauté the shrimp.

In a medium pan, heat 2 tsp. olive oil over medium-high heat. Season shrimp with salt and pepper and add to pan. Sear 2-3 minutes on first side. Flip, add white cooking wine, and cook for an additional minute, or until shrimp are bright pink, firm to the touch, and a minimum internal temperature of 145 degrees has been reached. Add shrimp to the cioppino pot and stir together.

Remove bay leaf and discard. In a bowl or shallow dish, ladle the cioppino. Ensure there is an equal amount of shrimp in each bowl. Garnish with remaining parsley sprigs.