Unlike creamy shrimp étouffée, shrimp Creole has more of a tomato-based sauce. Also, because of the addition of cayenne, shrimp Creole packs a bit more of a punch when it comes to the heat.

I like to incorporate tomato paste, creole seasoning ... the taste to new heights. When the sauce comes together stir the shrimp back in off the heat so it’s coated. Now, for the grand finale: spoon ...

Add the Worcestershire, black pepper, Creole Spices ... shrimp with a little salt and lots of pepper. Put the shrimp and the Sauce Base, cream, and butter in a large cast-iron skillet over ...