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in a bowl combine the salt

to make the roux heat the vegetable oil in a fry pan over high heat until it begins to smoke

whisk in the flour. continue whisking

in a sauce pan bring to a boil 1/ the seafood stock. stir in the roux and lower the heat to a simmer. stir

in a sauce pan melt 1/ the butter over high heat. add the shrimp and green onion and shake the pan constantly so all the shrimp is coated

remove from the heat and add the