2 c. Creole stock
2 (6 oz.) cans tomato paste
1 (8 oz.) can tomato sauce
1/2 c. water
4 lbs. shrimp (raw), peeled
2 1/2 c. rice, cooked

Combine stock, tomato paste, and sauce; blend. Add enough water to make thick sauce. Bring mix to boil. Add shrimp and cover. Simmer 15 minutes. Serve over rice.