Combine water, shrimp and crab boil, and 1 tablespoon salt in a Dutch oven. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp; return to a boil, and cook 3 minutes. Drain well. Rinse with cold water. Let cool to touch. Peel and devein shrimp; set aside.
Sauté onion, green pepper, and celery in butter in a large heavy skillet until tender. Remove from heat, and set aside.
Combine tomatoes, 1 teaspoon salt, and pepper in a saucepan; cook over medium heat 10 minutes.
Add stewed tomatoes to vegetable mixture in skillet; mix well. Cook over low heat 5 minutes. Add stuffing mix; stir well. Stir in 1 cup shredded cheese; remove from heat. Add barbecue sauce, catsup, Worcestershire sauce, hot sauce, and reserved shrimp; mix well.
Spoon mixture into a 2-quart casserole; sprinkle remaining cheese over top. Bake at 350° for 30 minutes. Serve hot.