Grilled Colossal Shrimp Etoufee over Radiatore with Toasted Garlic-Cheddar Bread #food #seafoodIngredients: 16 Colossal Shrimp [1 lb.] 2 Medium Tomatoes, diced 1 Small Onion, diced 1 Carrot, diced 1 Stalk Celery, diced Sprig of Fresh Tarragon 1 Tbsp. Worcestershire 2 Tbsp Lemon Juice 1 cup White Wine 1 Qt. Cold Water 2 tsp ea. Salt, Pepper, Chili, Cayenne 3 cloves Garlic, minced 1 Jalapeño Pepper, diced 2 sticks Butter 3 Tbsp. Olive Oil 1/4 c. Flour Instructions [Stock]: 1. Mix half of seasoning and Lemon Juice with 2 Tbsp. Olive Oil in a bowl. 2. Peel thawed shrimp and remove any veins, toss in olive oil mixture and refrigerate 1 hour minimum. Reserve Shells. 3. Melt 1/2 stick butter in a saucepan, and add 1 Tbsp Olive Oil and 1/2 of diced vegetables and remaining seasonings. Cover and sweat on Low for 5 minutes, until soft and onions are translucent. Add Shrimp Shells and cover, cook over medium/low 5 minutes more until shells are opaque. 4. Increase heat to medium high for 3 minutes, and deglaze pan with wine. Cook 3 minutes, scraping pan bottom. Add cold water and stir. Bring to a boil, reduce to low and simmer 45 minutes. 5. Strain carefully into another pot and set aside. Etoufee: 1. Cook marinated shrimp in hot dry pan for 2 minutes per side until browned. Remove and set aside. 2. Add remaining diced vegetables to pan and cook 5 minutes over a medium heat until browned and onions are translucent. Add to reserved shrimp and set aside. 3. Melt 1/2 stick butter in the pan, add flour and pinch of salt, cook on low 10 minutes until nutty, stirring often. 4. Add stock and stir constantly until smooth. Cook 5 minutes until slightly thickened. Add shrimp and vegetables, stir and simmer medium-low for 10-12 minutes until shrimp are cooked and sauce is smooth. 5. Serve over Pasta or Rice with Crusty Bread to soak up the sauce.