In a 4-quart sauce pot, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the chorizo, breaking it up with a spoon, and cook until starting to brown, about 5 minutes. With a slotted spoon, transfer the sausage to small bowl, leaving the fat in the pan.
While the sausage cooks, prepare the vegetables.

• Peel and slice the shallots.
• Dice the red bell pepper, discard the seeds.
• Slice the celery.
• Cut the tomatoes into 1-inch pieces.

Warm the same pot used to cook the sausage over medium high heat. Add the shallots, peppers and celery, the creole spice mix and season with salt. Cook until the vegetables start to soften, about 3 minutes. Add the tomatoes and tomato paste and cook until the tomatoes start to breakdown, about 5 minutes. Add the rice, 1½ cups of water and stir to combine. Bring to boil, reduce to simmer, and cook until the water is mostly absorbed and the rice is tender, about 20 minutes.

In a 12-inch frying pan over high heat warm 1 tablespoon oil until hot but not smoking. Add the padron peppers and cook, turning occasionally until slightly blistered, about 5 minutes. Transfer to a paper towel lined plate and season with salt. When the rice has about 5 minutes left to cook add the shrimp, Worcestershire sauce, and Tabasco (if using,) and cook until the shrimp is opaque and cooked through, about 5 minutes.

Transfer the shrimp and chorizo rice to serving bowls, serve with the padron peppers.