SHRIMP COURTBOULLION Recipe

Ingredients

• 3/4 cup canola oil
• 1 cup all-purpose flour
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup chopped bell pepper
• 6 cloves garlic, minced
• 3 bay leaves
• 2 14-oz cans petite diced tomatoes
• 2 tsp tomato paste
• 6 cups Shrimp Stock
• 2 tsp Bayou Lafourche Blend
• 1/8 tsp Ground Allspice
• 2 lb medium shrimp, peeled and deveined
• 2 Tbl chopped parsley
• ½ cup sliced scallions
• Juice of half of a lemon
• Lemon wedges