Shrimp Etouffee

Finely chop 1/4 of your shrimp and set aside. Reserve the tails from the chopped shrimp.

Add 1 tablespoon each of the olive oil and butter to a medium pot and bring to medium-high heat. Add shrimp shells and the reserved tails (from the shrimp you chopped) and cook until crisp, browned, and any liquid has evaporated, about 5 minutes. 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.

Heat the remaining 2 tablespoons each of oil and butter in a large skillet over medium heat. Add flour and cook until light brown, about 3 minutes. Add onion, celery, bell pepper, garlic, Creole seasoning and herbs, and cook and stir until veggies have softened, about 6-8 minutes.

Add the shrimp stock that you prepared earlier and the tomatoes and cook and stir until sauce has thickened, about 6 minutes. Add chopped shrimp, whole shrimp, green onion, and parsley and cook and stir until shrimp are cooked through, about 4 minutes. Serve over rice!