Shrimp Étouffée

foodandwine.com

Melba Martin

subheading: SHRIMP STOCK:

2 tablespoons vegetable oil

Reserved shells from 2 pounds large shrimp (see below)

1 small onion, coarsely chopped

1 medium carrot, coarsely chopped

2 celery ribs, coarsely chopped

3 cups chicken stock or low-sodium broth

subheading: ÉTOUFFÉE:

1 ½ sticks (6 ounces) unsalted butter

8 garlic cloves, thinly sliced

1 medium onion, finely chopped

1 cup tomato paste

3 tablespoons thyme leaves, finely chopped

3 dried bay leaves

1 ½ teaspoons celery salt

Freshly ground black pepper

2 celery ribs, thinly sliced

2 pounds large shrimp, shelled and deveined, shells reserved

2 tablespoons Crystal hot sauce, plus more for serving

6 large scallions, thinly sliced

1 tablespoon fresh lemon juice

Salt

Steamed rice and lemon wedges, for serving

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