Poppy's Shrimp Etouffee
8 tablespoons (1 stick) unsalted butter, cut into pieces
1 bunch green onions, white and light green portions, thinly sliced
1 garlic clove, minced
3 tablespoons tomato paste
1 teaspoon chopped fresh thyme
1½ cups shrimp or fish stock
2 bay leaves
2 lb. shrimp, peeled and deveined
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Buttered steamed rice for serving
In a deep sauté pan over medium heat, melt the butter. Add the green onions and cook, stirring occasionally, until they are softened, about 5 minutes. Add the garlic, tomato paste and thyme and cook for about 2 minutes. Whisk in the stock until the mixture is smooth. Add the bay leaves and bring to a boil, then add the shrimp. Reduce the heat to low, cover and simmer until the shrimp are cooked through, about 5 minutes. Season with cayenne, salt and black pepper.
Remove the bay leaves and discard.
Serve the shrimp étouffée immediately over buttered steamed rice.
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