From “Deconstructing the Dish” in the Florida Table section of the November 2013 issue: Jimmy Mills, of Jimmy’s Bistro in Delray Beach (9 S. Swinton Ave., 561/865-5774) shares his shrimp étoufée recipe with Boca Raton readers:

SHRIMP ETOUFFE

1 1/2 pounds 16 to 20 count or larger shrimp, shelled, shells reserved
Bottled clam juice or seafood base
1 cup each diced onion, celery and carrot
2 bay leaves
1 tablespoon tomato paste
Water
1/2 cup each flour and butter
1 cup each julienned onion, celery and red bell pepper
4 tablespoon butter or oil or butter and oil combination
Chili flakes or Tabasco (optional)
Minced chives
Salt and pepper to taste
2 cups cooked jasmine or basmati rice

For shrimp stock: In heavy stockpot combine shrimp shells, clam juice or seafood base, bay leaves and tomato paste. Cover with water and bring to boil, then simmer for 1 hour. Remove from heat, strain and reserve.

For roux: Melt butter in heavy skillet. Add flour and stir continuously over medium to medium-high heat until mixture turns dark brown, about 10 minutes. Remove from heat and reserve.

For shrimp: Melt 2 tablespoons butter/oil in skillet. Sauté julienned vegetables until translucent. Add strained shrimp stock and bring to boil, adding roux 2 tablespoons at a time until sauce is thick enough to coat back of spoon. (You may not need all the roux.) Add chili flakes or Tabasco if desired. Season with salt and pepper. Reserve.

Preparation: Sauté shrimp in remaining 2 tablespoons of butter/oil in hot skillet. Turn shrimp once and add thickened sauce and vegetables. Simmer for couple of minutes to blend flavors and serve over rice. Garnish with chives. Serves 4.