Shrimp Etouffee

• 1- 1/2 pound Extra-large Shrimp (16-20 Count/pound), Peeled, Deveined, Tails On, Shells Reserved
• 3 Tablespoons Olive Oil, Divided
• 3 Tablespoons Unsalted Butter, Divided
• 2- 1/2 cups Water
• 1/4 cups Flour
• 1 cup Diced Onion
• 1 cup Diced Celery
• 1 cup Diced Bell Pepper
• 3 Tablespoons Minced Garlic
• 1 Tablespoon Creole Seasoning
• 1 teaspoon Herbes De Provence
• 3/4 cups Diced Tomatoes
• 1/2 cups Thinly Sliced Green Onion
• 3 Tablespoons Minced Italian Parsley
• Optional: Additional Sliced Green Onion For Garnish
• Cooked Rice, For Serving

1. Finely chop 1/4 of your shrimp and set aside.
2. Reserve the tails from the chopped shrimp.
3. Add 1 tablespoon each of the olive oil and butter to a medium pot and bring to medium-high heat.
4. Add shrimp shells and the reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes.
5. Add the water and bring to a boil over high heat.
6. Reduce to a simmer and cook for 20 minutes.
7. Strain liquid from solids and reserve liquid.
8. Heat the remaining 2 tablespoons each of oil and butter in a large skillet over medium heat.
9. Add flour and cook until light brown, about 3 minutes.
10. Add onion, celery, bell pepper, garlic, Creole seasoning and herbs, and cook and stir until veggies have softened, about 6-8 minutes.
11. Add the shrimp stock that you prepared earlier and the tomatoes and cook and stir until sauce has thickened, about 6 minutes.
12. Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes.
13. Serve over rice!

shrimp, olive oil, unsalted butter, water, flour, onion, celery, bell pepper, garlic, creole seasoning, tomatoes, onion, italian parsley

Taken from tastykitchen.com/recipes/main-courses/shrimp-etouffee-2/ (may not work)