Shrimp and Zucchini Pirogues | Louisiana Kitchen & Culture

Ingredients

• ½ cup (120 g) plus 1 tablespoon (15 g) unsalted butter, divided
• 1 cup (160 g) diced yellow onion
• 1 cup (150 g) diced green bell pepper
• 1 cup (120 g) diced celery
• 1 tablespoon (8g) minced garlic
• 2 tablespoons (16 g) unbleached all­purpose flour
• 1 cup (240 ml) seafood stock
• 1 tablespoon (15 g) tomato paste
• 1 pound (455 g) jumbo (16/20 count) shrimp, peeled, tail off, and deveined
• 1 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• Dash of hot sauce
• ¼ cup (12g) chopped flat-leaf parsley