Creole sauce is a richly flavorful tomato-based sauce that was introduced to Puerto Rican cuisine by the Spanish. In this version, the sauce comes together easily with the help of fresh Puerto Rican Sofrito and pantry staples. Add some shrimp, and you have yourself a quick and delicious weeknight meal. For a fancier presentation, you could split and butterfly the shrimp before cooking, but that’s totally optional. You could also substitute bite-size chunks of firm fish such as cod or snapper for the shrimp. Traditionally, Creole sauce is served on top of mofongo, a garlicky fried mashed green plantain dish. But we also enjoy it with white rice and fried ripe plantains. The recipe is a Yummly original created by Reina Gascon-Lopez.