In a large skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced tomatoes (with juice), chicken broth, tomato paste, Worcestershire sauce, hot sauce, thyme, paprika, cayenne pepper, salt, and pepper. Stir well to combine.

Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

Add the shrimp to the skillet and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

Taste and adjust seasoning if necessary.

Serve the Shrimp Creole over cooked white rice and garnish with sliced green onions.