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Shrimp Étouffée

Williams Sonoma
  • 40 minutes
  • Serves 6

INGREDIENTS

2 lb

Shrimp

1 1/2 cups

Shrimp or fish stock

2

Bay leaves

1

Garlic clove

1

bunch Green onions

1 tsp

Thyme, fresh

3 tbsp

Tomato paste

1

Buttered steamed rice

1/4 tsp

Cayenne pepper

1

Salt and freshly ground black pepper

8 tbsp

Butter, unsalted