Shrimp etouffee over rice

Cut the shrimp down the back with kitchen scissors, scoop out the digestive tract and pull off the shell, pinching the last segment so the tail meat slides out.

Cut the shrimp into bite-sized pieces about the size of crawfish tails and salt them; hold in the fridge.

Put the chicken stock, all the shrimp shells and the clam juice in a medium saucepan and hold on the back of the stove as a quick shrimp stock.

Preheat a six and a half quart Dutch oven over medium, add the flour and dry toast about three minutes until light golden and lightly smoking.

Add the butter and cook until the roux is just past the color of peanut butter and smells toasty.

Add the onions, celery, red bell peppers and garlic with two strong pinches of salt.

Fry in the roux three to four minutes over medium high until the vegetables just start to soften.

Add the tomato paste, paprika and cayenne and fry another minute until the tinny edge cooks off and the bottom glazes.

Stir in the chopped kale and cook about a minute, scraping up anything sticking.

Strain in about two cups of the shrimp stock and stir until it thickens, then strain in the rest.

Bring to a full simmer, lower to medium low and cook about 15 minutes until the vegetables are tender and some liquid evaporates.

Cook the rinsed jasmine rice with the water, salt and butter in a rice cooker.

Stir in the salted shrimp over medium low and bring back to a very gentle simmer for four to five minutes until plump and cooked through.

Taste for seasoning and add two strong pinches of salt.

Serve over two large spoonfuls of jasmine rice, eight to 12 ounces of etouffee per bowl.