Heat a large pan to medium heat and add the olive oil. Add the peppers, onion and celery and cook them down about 5 minutes to soften.
Add the garlic and cook another minute, stirring.
Swirl in the tomato paste and cook another minute.
Add the canned tomatoes, stock, Worcestershire sauce, hot sauce, Creole seasonings and bay leaves. Adjust for salt and pepper.
Stir and simmer the sauce for 20 minutes to thicken and let the flavors develop. You can simmer longer if you’d like.
Remove the bay leaves.
Add the shrimp and tuck them under the sauce. Cook another couple minutes, or until the shrimp is nicely pink and cooked through.
Serve over rice, if desired, sprinkled with parsley, extra hot sauce and extra peppers!