Guest Post: Shrimp Etouffée by Amanda Areias of Give Me Flour (Mardi Gras Edition) - Turntable Kitch

Ingredients

• ½ onion, about ½ cup, chopped
• 1 carrot, about ½ cup roughly chopped
• 1 stalk celery, about ½ cup, roughly chopped
• 1 bay leaf
• 3 sprigs parsley
• 1 tbsp tomato paste
• ½ pound of raw shrimp in their shells (shells for stock and shrimp for the final dish)
• 1 small onion (1 cup), finely chopped
• ½ green bell pepper (1/2 cup), finely chopped
• ½ stack celery (1/2 cup), finely chopped
• 3 garlic cloves, finely chopped
• ½ stick butter
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1l shrimp stock
• 1 tsp smoked paprika
• Black pepper, salt
• Green onion, chopped
• Parsley, chopped