What you need:
For the shrimp stock:
½ to 1 cup chopped onion
¼ to ½ cup chopped celery
2 to 4 cloves garlic
The shells and tails of 2 pounds shrimp
2 bay leaves
3 sprigs thyme
1 tsp peppercorns
1 lemon sliced
1 whole scotch bonnet
Hawaiian sea salt to taste
6 cups water

How to:
  1. Bring all the ingredients to a boil and then reduce the heat to a simmer 
  2. Simmer for an hour or until the liquid has reduced to about 1 ½ cups or 2 cups
  3. Strain and set the liquid aside to use 

For the shrimp:
2 pounds shrimp peeled and deveined (use the tails and shells for the stock)
Paprika to taste
½ tbsp all purpose Caribbean seasoning
½ tbsp dried parsley flakes
1 tsp fresh thyme leaves
½ tbsp goat curry powder
½ tbsp other dried spices of your choice- perhaps dried basil, oregano, onion powder
Black pepper to taste

How to:
  1. Rub the shrimp with the rest of the ingredients and set aside 

For the shrimp etouffee:
4 tbsp butter
½ an onion sliced thin
1 to 2 cups mixed vegetables such as diced bell peppers and celery
1 tbsp all purpose Caribbean seasoning
¼ cup flour
Black pepper to taste
1 tsp julienned ginger
3 tomatoes diced
½ a scotch bonnet pepper diced
1 tbsp minced garlic
1 tbsp Worcestershire sauce
A handful of fresh parsley
The shrimp with the spices/herbs
The shrimp stock
Salt to taste (only add in the end if needed)

How to:
  1. Fry the onion in the butter then add in the vegetables and fry for a couple of minutes 
  2. Add in the all purpose seasoning and mix in
  3. Add in the flour for a blonde roux (I know odd to add the vegetables first but I wanted to sauté them a bit first) and keep stirring
  4. As it thickens, add in some of the shrimp broth and mix in, forming a thick paste 
  5. Keep adding the shrimp broth little by little, mixing continuously 
  6. Once all the broth is in and the sauce has thickened, add in the garlic, ginger, black pepper, Worcestershire sauce, tomatoes, the diced scotch bonnet pepper, and the parsley 
  7. Cover and simmer for about half an hour then add the shrimp in and simmer for an additional 10 minutes or until the shrimp is fully cooked 
  8. Taste for salt and adjust if needed (I didn’t need to add any salt in this due to the other spices and seasonings)
  9. Serve with some rice and freshly squeezed lemon 

ENJOY!