2. Rinse the shrimp shells and heads properly and keep it in stockpot with 4 big cups of water , 1/2 cup of coarsely chopped celery and onion . Now, bring it to a boil on high heat. After sometime, reduce the heat, let simmer for 10 minutes. Again turn the heat to medium and let simmer for another 25 to 30 minutes. Allow to cool, and strain. The stock would reduce to approx 2 cups.

4. Mix 1/4 tsp White pepper, 3/4 tsp Paprika, 1/4 tsp Thyme, Crumbled Bay leaf 1, 1/8 tsp Cayenne pepper , 1/4 tsp Black pepper ,1 tbsp File powder, 1/4 tsp Oregano, 1tsp salt in a small bowl.

6. In a preheated, cast iron skillet, add 1/4 cup of butter with the chopped onion, green pepper and celery, stir fry for a minute or so.Next add the seasoning and over medium heat stir it frequently. When it is cooked for 2 to 3 minutes, add the minced garlic, cook for another 2 to 3 minutes. When all the vegetables start forming a greasy crust , add the browned flour. Over medium heat cook it for a minute by continuous stirring. Now, add half of the stock , keep stirring, let all the flavors blend together. Next, add rest of the stock, and let simmer on low flame for 20 to 25 minutes or until you get a semi-gravy like consistency. Lastly, add the shrimps to the gravy, cook for another 5 minutes. Serve it hot over rice. This shrimp gravy will definitely add up new essence to your meal.