Shrimp Etouffee

Shrimp Etouffee, Chef Frank shows you how to make it from scratch.
While this recipe has more than a few steps. Its easy to execute.
Chef Frank shows you how to make Shrimp Etouffee, step by step.

I need to give credit to Chef Paul Prudhome for this recipe. I made a few minor tweaks, with the stock preparation and assembly.

INGREDIENTS
shells from 2 pounds of shrimp
1/2 pounds shrimp...serves 2
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup minced celery
1/4 cup minced scallion
4 cups water
1 bay leaf
1/4 cup dry sherry
3 TBSP vegetable oil
2 tsp tomato paste
3/4 cups flour
3/4 cups vegetable oil
2 TBSP unsalted butter
2 TBSP creole/cajun seasoning
1/4 chopped carrot
1 tsp salt

RECIPE
Shrimp Stock
1. In saucepan heat 2 TBSP vegetable oil.
2. Add 1/4 cup each chopped celery, onion and carrot.
3. Add shrimp shells, sauce on medium high for 2 minutes.
4. Add bay leaf, dry sherry, salt, water and tomato paste.
5. Cook for 20 minutes on low boil, strain liquid and set aside. This should yield about 2- 3 cups of stock.

Etouffee Mix
1. In large pan heat 3/4 vegetable oil.
2. Test oil with bit of flour to make sure its hot. Oil should bubble lightly and the flour should dissipate.
3. Whisk flour in gradually. Stir constantly.
4. Cook until medium dark brown.
5. Add all minced veggies, creole seasoning and 1 cup shrimp stock. Combine with which and set aside.

The Dish
1. In sautee pan heat 1 TBSP vegetable oil.
2. Sear 6 shrimp on each side then remove from pan.
3. Add 1/3 cup etouffee mix to sautee pan along with 1/4 cup shrimp stock. Whisk together.
4. Return shrimp to pan. Adjust gravy for desired thickness.
5. Finish by add 1 TBSP unsalted butter.
6. Serve with white rice