Shrimp Etouffee

Shrimp Stock Add a teaspoon or 2 of butter or oil to a sauce pan or skillet . Then throw in shrimp shells, the remaining scraps of onion, garlic , celery together with aromatics like bay leaf and thyme. Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it . Bring to a boil, lower heat and let it simmer for 20 minutes Remove from heat and strain using a sieve. Set stock aside. Etouffee In a large Dutch oven or cast iron skillet combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Remove from skillet and set aside. Add the onion, green pepper and celery and cook for 8 minute- add oil/butter as needed to sauté. Add garlic, thyme, paprika, old bay (creole seasoning), and sherry. Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes . Then throw it in at the last minute. Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt. Stir in, green onions, and chopped parsley.