It’s important not to add the shrimp until the end so they don’t become rubbery.
Heat the oil until it smokes, whisk in the flour and continue whisking until you have a dark brown roux. Then add 1/2 the celery, onion, and bell pepper.
Melt butter and sauté remaining celery, onion, bell pepper, and green onions for 5-7 minutes.
Meanwhile boil stock then reduce to a simmer and add roux one spoonful at a time. Add tomato paste to vegetables and cook 7-8 minutes.
Simmer stock for 15 minutes. Add shrimp to vegetable mixture, cook 2-3 minutes then add to stock and take off heat.
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