Ingredients
For the Shrimp Stock:
Shells from 2 lbs shrimp
½ cup onion, coarsely chopped
1 celery stalk, coarsely chopped
3 garlic cloves, coarsely chopped
top and bottom of 1 green pepper
½ Tbsp black peppercorns
For the Shrimp Etouffee:
4 Tbsp unsalted butter
1/4 cup + 1 Tbsp all-purpose flour
½ cup onion, diced
¼ cup celery, diced
¼ cup green bell pepper, diced
1 Tbsp Creole seasoning
1 tsp paprika
1/2 tsp salt
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 - 1¼ cups shrimp stock (see above)
2 pounds shrimp, peeled and deveined
1/2 cup green onions, thinly sliced (plus more for garnish)
3 Tbsp Italian parsley, minced (plus more for garnish)
1 cup white rice, cooked (i.e. 2 cups cooked white rice)
hot sauce, to taste
Preparation
