Yassa Shrimp | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons unsalted butter
• ½ cup all-purpose flour
• ¼ cup diced celery
• ¼ cup diced green bell pepper
• ½ cup diced onion
• 2 tablespoons minced garlic
• 1 quart hot Shrimp Stock (see below)
• 1 tablespoon Creole mustard
• zest and juice of 2 medium lemons
• ½ teaspoon dried oregano
• 2 tablespoons Creole seasoning
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 3 pounds (U-10-count) head-on Gulf shrimp
• Creole seasoning
• 2 tablespoons blended oil or vegetable oil
• 2 tablespoons chopped Italian flat-leaf parsley, for serving
• ¼ cup thinly sliced green onions, for serving
• hot French bread, for serving