In a large skillet cook onion, pepper and celery with butter over medium-high heat for 5 minutes until softened and beginning to brown. Add garlic, cook for 1 minute longer. .
Meanwhile, in a medium-size mixing bowl toss shrimp with 2 tsp Creole seasoning. Set aside.
To the skillet add remaining 2 tsp Creole seasoning, chicken stock, tomatoes, tomato paste, Worcestershire, paprika, salt, cayenne, bay leaves and hot sauce. Simmer uncovered on medium-low for 10 minutes to reduce slightly.
Heat a couple of drizzles of olive oil in a separate skillet. Add seasoned shrimp. Cook over medium-high for 1 minute or until lightly pink. Add shrimp to Creole sauce.
Simmer in Creole sauce for 3-4 minutes or until shrimp is cooked through. You may thicken sauce further adding additional tomato paste 1 Tbsp at a time.
Serve immediately with cooked white rice garnished with green onion.