Peel, devein and season:
- 1.5 pounds medium shrimp (21-25 ct / lbs)
- 1 teaspoon Essence
Peanut butter roux (about 5-7 minutes):
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
Sweat (about 10 minutes):
- 2 cups onions, chopped
- 1 cups green bell peppers, chopped
- 1 cups celery, chopped
- 1 tablespoons minced garlic
Stop and season (about 2-3 minutes):
- 1/2 (14.5-ounce) can diced tomatoes
- 1 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 teaspoon Essence
Bring to boil, reduce to simmer (about 45 minutes):
- 2 cups shrimp stock
Add until opaque (about 5-7 minutes):
- Seasoned shrimp
Stir to combine:
- 1/4 cup chopped parsley leaves
Serve and garnish:
- Steamed white rice
- 1/2 cup thinly sliced green onion tops