1-First Step: Mix the spice blend and prep the shrimp Start by combining the paprika, thyme, oregano, cayenne, garlic powder, onion powder, and black pepper in a small bowl. Stir until the seasoning looks even throughout. This spice mix gives the dish its bold Louisiana-style personality, so make sure the blend is well mixed before you move on. Next, drain and peel the shrimp, keeping the shells aside. Toss the peeled shrimp with half of the spice blend so they pick up flavor while the rest of the sauce comes together. This quick step adds seasoning right where it matters most.

2-Second Step: Build the shrimp stock Place the shrimp shells in a pot with 3 cups water and 1/2 teaspoon salt. Bring the pot to a gentle simmer and let it cook for about 20 minutes. The liquid should take on a light seafood flavor by the end of the simmer. After 20 minutes, let the stock cool a bit, then strain it through a fine mesh sieve. You will need 1 3/4 cups of this shrimp stock for the sauce. If you have a little extra, save it for another soup or rice dish.

3-Third Step: Cook the vegetable base Heat 4 tablespoons oil in a large frying pan over medium heat. Add the diced onion, green pepper, and celery, and cook until softened. This mix is the classic flavor base often called the holy trinity in Creole cooking. Once the vegetables look tender, add the minced garlic and the remaining spice blend. Stir for about 30 seconds so the garlic becomes fragrant without browning too fast. Then sprinkle in the 2 tablespoons all-purpose flour and stir well. Cook this mixture for about five minutes so the flour loses its raw taste and starts to form the body of the gravy.

4-Fourth Step: Add tomatoes and develop the sauce Stir in the diced tomatoes and cook until the mixture browns slightly. This is where the sauce starts to deepen in color and flavor. The tomatoes should soften and blend into the vegetables, creating a thick base for the stock. Slowly whisk in 1 3/4 cups shrimp stock. Add it a little at a time so the sauce stays smooth. Bring the pan to a simmer and cook until the mixture forms a rich gravy. Keep stirring now and then so nothing sticks to the bottom of the pan.

5-Fifth Step: Season, finish, and cook the shrimp When the gravy is ready, stir in the fresh lemon juice and 2 dashes hot sauce. Taste the sauce and add salt as needed. The lemon brightens the gravy, while the hot sauce gives the dish a little lift and warmth. Add the shrimp to the pan and simmer gently until cooked through. Shrimp cook fast, so watch closely. They are ready when they turn pink, curl slightly, and feel firm but not rubbery.

6-Final Step: Plate and serve Spoon the sauce onto a serving plate, then top it with 2 cups cooked rice. Arrange the shrimp around the rice and spoon extra sauce over the top. Finish with 1/4 cup sliced green onion for a fresh pop of color and flavor. If you want a nice seafood dinner spread, serve this with a simple side salad or pair it with another shrimp dish like baked shrimp scampi for a full seafood night. The finished plate should look festive, bright, and ready for a celebration.