1.5poundsextra-large shrimp (16-20 ct per pound)tails and shells on
3tablespoonshigh smoke point oildivided
3tablespoons Earth Balance or other vegan butterdivided
2.5cupswater
1/4cupall-purpose flour
1cuponionsdiced
1cupcelerydiced
1cupbell pepperdiced
3tablespoons garlicminced
1tablespoons creole seasoningor mixture of Old Bay and garlic powder
1teaspoonherbs de Provence
3/4cuptomatoeschopped (or canned, diced)
1/2cupgreen onionssliced
3tablespoons Italian parsleyminced
Instructions
Shrimp Stock
Peel and reserve shells from shrimp; leave tails attached.
Finely chop approximately 1/4 of the shrimp. Remove and reserve the tails from chopped shrimp.
Place 1 T oil and 1 T vegan butter into a medium-sized pot. Heat to medium-high.
Place shrimp shells and reserved tails from chopped shrimp into the pot. Cook shells and tails until crisp (about 5 minutes). They should be browned and cooked until liquid is gone.
Add the water and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Strain liquid from solids and reserve liquid.
Shrimp Etoufee
Place 2 T oil and 2 T vegan butter in a Dutch oven or large cast iron skillet. Heat over medium heat. Add flour and continue to cook until roux turns a light brown color (around 3 minutes).
Place chopped onion, celery, bell pepper, garlic, seasonings, and herbs in the skillet. Cook and stir until softened (around 7 minutes).
Add shrimp stock (prepared in steps 1-5) and diced tomatoes and stir. The sauce should thicken in about 6 minutes.
Add the shrimp (both chopped and whole), green onions, and parsley. Cook and stir until shrimp is opaque (around 4 minutes).
Notes
Make sure to use larger shrimp - extra-large is best!Serve with rice or a slice of multi-grain bread!