Shrimp Étouffée

subheading: For the Shrimp Stock (see notes):

2 pounds (900g) shell-on shrimp, or 3 pounds (1.4kg) head-on shrimp (small or large shrimp will work in this recipe; size doesn't matter)

2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume

½ teaspoon baking soda

3 tablespoons (45ml) vegetable or canola oil

1 medium yellow onion, diced

2 large ribs celery, diced

4 medium cloves garlic, smashed

2 tablespoons (30ml) tomato paste

½ cup (120ml) dry sherry or brandy (optional)

1 bay leaf

A few sprigs flat-leaf parsley

4 sprigs thyme

subheading: For the Étouffée:

½ cup (4 ounces; 115g) unsalted butter

½ cup (2 ¼ ounces; 65 g) all-purpose flour

1 (8-ounce; 225 g) medium yellow onion

2 large ribs celery (6 ounces; 170g), diced

1 (8-ounce; 225 g) large green bell pepper, stemmed, seeded, and diced (or, if you want a sweeter flavor, half of a large green bell pepper and half of a large red bell pepper)

4 medium cloves garlic, coarsely chopped

3 scallions, white and light-green parts only, thinly sliced, plus more for garnish

½ teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

⅛ teaspoon hot paprika (optional)

3 cups (700ml) shrimp stock, plus more as needed

2 bay leaves

Kosher salt and freshly ground black pepper

Warm long-grain rice, for serving

Directions at seriouseats.com

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