Shrimp Étouffée - Andrew Zimmern

Ingredients

• 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
• Salt
• Steamed rice and lemon wedges, for serving