In a medium bowl, toss shrimp with a little salt, pepper, garlic powder and chipotle pepper. Set aside.
In a large skillet over medium heat, melt butter. Add onion, pepper, and celery and cook until softened, about 5 minutes. Add garlic and season with salt, pepper, paprika, thyme, oregano, garlic powder, onion powder, chipotle pepper and cayenne and cook until fragrant, another minute or two. Add chicken broth and bay leaves and bring to a boil.
Add tomatoes, reduce heat to a simmer and cook until reduced by half, about 12-15 minutes. Add balsamic vinegar and brown sugar and cook for another 10-15 minutes until thickened. Taste sauce after adding balsamic and brown sugar and add more seasoning to taste.
While tomato sauce is simmering, heat olive oil in a separate skillet over medium high heat. . Add seasoned shrimp shrimp and cook until pink and opaque, about 2 minutes per side.
Add cooked shrimp, green onions and hot sauce to tomato sauce, stir to combine and turn off heat. Serve shrimp creole over buttered white rice.