Our family usually has a meal of Peel-and-Eat Shrimp and then everyone sits around the table and peels and cleans the remaining shrimp for the next day’s gumbo, creole, or étouffée. You can also buy pre-cooked and cleaned shrimp.

• 1 Box Zatarain’s Creole Base
• 1 8-oz can tomato sauce
• 1 Tablespoon butter
• 1-1/2 Cups water
• 1 pound boiled and cleaned shrimp
• Cooked white rice

Mix the powdered base, tomato sauce, butter and water in a 3-quart sauce pan and stir to dissolve lumps.

Bring the creole sauce to a boil over high heat (9 on a scale of 0-9), while stirring to prevent the base from sticking to the bottom of the pot.

Reduce heat to simmer (2 on a scale of 0-9). Cover and simmer for 15 minutes.

Remove the lid and add shrimp to the sauce. Stir while simmering another 5 minutes.

Serve hot with white rice.

Yield: 4-6 servings