Poppy Tooker's Shrimp Etouffee
3 lbs. shrimp, head and shell on
Peel shrimp and make a stock by boiling peels and heads together with green onion trimmings and any other aromatic vegetable parings (celery, carrot, onion) available. Boil for 10 minutes; strain and reserve.
Melt butter in a sauté pan. Whisk in tomato paste, cooking together over medium high heat for 3 minutes. Add green onions and stir together for 2 minutes. Whisk in stock, making a gravy. Add garlic and herbs. Reduce heat to a simmer, cover and cook for 5 minutes. Add shrimp, salt and hot sauce. Cover and cook for 2 minutes. Shrimp are done when they are just opaque and curl. Taste to check seasonings and serve over rice.
Previously – How to peel a head-on shrimp
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