- 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
- 1 1/2 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 1/2 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
- Steamed rice and lemon wedges, for serving
How to make this recipe
- Make the Shrimp Stock In a large pot, heat the vegetable oil until shimmering. Add the shrimp shells and cook over moderately high heat, stirring, until pink and fragrant, about 3 minutes. Add the onion, carrot and celery and cook until the vegetables have softened, about 3 minutes. Pour in the chicken stock and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Remove from the heat and let steep, covered, for 30 minutes longer. Strain the stock into a heatproof bowl through a fine sieve, pressing on the solids to extract as much liquid as possible. Wipe out the pot.
- Prepare the ÉtouffÉe In the same pot, melt the butter over moderately high heat until foaming. Add the garlic and onion and cook, stirring, until translucent, about 2 minutes. Add the tomato paste, thyme, bay leaves, celery salt and 2 teaspoons of pepper and cook, stirring constantly, until thick and slightly darkened, about 3 minutes. Stir in the celery and cook for 2 minutes, until slightly softened.
- Prepare the ÉtouffÉe Add the shrimp stock in 3 batches, stirring well after each addition. Bring to a boil, then reduce the heat to moderate and simmer until slightly reduced, stirring occasionally, about 5 minutes. Add the shrimp, the 2 tablespoons of hot sauce and three-fourths of the scallions and cook just until the shrimp are pink throughout, 3 to 5 minutes. Discard the bay leaves. Stir in the lemon juice and season with salt. Transfer to a bowl, sprinkle with the remaining scallions and serve with steamed rice, passing lemon wedges and hot sauce at the table.
The shrimp stock can be covered and refrigerated overnight.