Prepare rice according to package directions; keep warm.
Pulse tomatoes in a food processor 3 to 4 times or until chopped.
Sauté green pepper, onion, and celery in hot oil in a large nonstick skillet 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in chopped tomatoes, hot sauce, and Creole seasoning. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
Stir in shrimp, cover, and simmer 3 minutes or just until shrimp turn pink. Serve over hot cooked rice.