1. In a heavy bottom skillet, heat the olive oil over medium-high heat and add the onion, bell pepper, celery, green onion and garlic. Sauté for 6-8 minutes, until the vegetables are softened.

2. Stir in the tomato sauce and paste, stirring until well blended. Continue to simmer over low heat for 5 minutes or until the sauce begins to thicken.

3. Add the red pepper flakes and creole seasoning, stir to combine. Add the shrimp and continue to cook over low heat stirring often, until shrimp are cooked through, about 4 to 6 minutes.

4. Serve immediately over rice with extra chopped green onions on top for garnish.