Shrimp Etouffee

This recipe from The Kitchn is AMAZING! Also, I love the Kitchn. I get most of my best recipe ides from there. I've made this twice and it's been restaurant-worthy both times. I've modified this a bit because I'm not going to make my own seafood stock. I'm just not. Instead, I use lobster better than bouillon. I should be a spokesperson for Better than Bouillon. Love that stuff.

This serves 4-5.

Ingredients
1-1.5 lb large raw shrimp
1.5 C lobster stock made with lobster flavor Better than Bouillon
1 tsp dried thyme
½-1 tsp salt
½ tsp freshly ground pepper
½ tsp cayenne pepper
½ tsp paprika
3 Tbsp butter
2 Tbsp flour
1 C. diced onion
½ C. diced green bell pepper
½ C. chopped celery
1 Tbsp chopped garlic
¼ C. chopped green onions
¼ C. chopped fresh flat-leaf parsley
Basmati rice for serving (cooked with two bay leaves for flavor)

1. Make lobster stock according to Better than Bouillon directions. Set aside.
2. Chop onion, green pepper, celery, and garlic. Set aside.
3. Stir thyme, salt, pepper, and paprika together and mix well. Set aside.
4. Shell shrimp and put in refrigerator to keep cool.
5. Place large heavy skillet over medium-high heat and add the butter. When a pinch of flower blooms on the surface when added to the butter, scatter in the flour and stir quickly and thoroughly, combining butter & flour evenly into a thick smooth roux. Continue cooking, stirring often, as the roux turns from white to golden brown. About 2 minutes.
6. Add the spice mixture, onion, green pepper, celery, and garlic, and stir quickly, mixing the vegetables into the roux. Cook until everything is fragrant and softened, 1-2 minutes.
7. Slowly add the stock, stirring and scraping to mix it in evenly. When the sauce is bubbling and boiling gently, lower the heat and cook, stirring now and then, until the sauce is thickened and smooth, about 15 minutes.
8. Scatter in the shrimp and let them cook undisturbed until the sides are turning visibly orange or pink, about 1-2 minutes. Toss well and continue cooking, stirring often, until the shrimp are pink, firm, and cooked through. Add the green onions and parsley and stir well.
9. Serve over rice.