Add the shrimp shells and scraps of onion and celery to a small saucepot with a little olive oil to saute and cook for a few minutes

Then add the sliced lemon and chicken broth. Bring to a boil, reduce the heat to a low simmer for 20 minutes. Add more water if necessary to keep the stock close to 1 ½ cups

Strain the solids from the broth and set aside.

Melt the butter in a large saucepan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and reduce the heat to simmer. Continue to simmer until the roux turns dark brown, about 10 minutes.

Add the onion, celery, and peppers to the roux and cook until tender, about 8-10 minutes.

Add the garlic and thyme and cook for a minute.

Whisk in the broth

Add the tomatoes and seasoning, reduce heat to low and simmer for 20 minutes.

Season with hot sauce and sea salt to taste.

Dry the peeled shrimp with paper towels

Mix some of your seasoning (or paprika if you don't want heat) and chopped parsley with your towel-dried shrimp. Toss the shrimp with the seasoning.

Heat another saute pan over medium-high heat. Add a little oil to the pan and add the seasoned shrimp

Saute the shrimp quickly and cook until just done so they stay moist and tender. You want to get color into the shrimp so it's okay if they seasoning burns a little.

Place white rice in center of bowl, add Etouffee Sauce around rice, place cooked shrimp on top

Garnish with parsley and green onions