Shrimp Etouffee

So the macrobiotic trial lasted until I got my wisdom teeth out. By the time I COULD eat solid food again, I began scarfing down my all-time favorites. (Plus I accidentally got down to my goal weight since I couldn't eat ANYTHING but miso soup for a week).
...So here's to Cajun food!

Shrimp Stock

1 lb medium shrimp (36-40ct) peels - heads and tails if possible
water
1 large shallot (real shallot, not green onions which Cajuns call shallot), chopped
1 large lemon, quartered
1 tbsp mixed peppercorns
1 carrot, roughly chopped
3 bay leaves
2 sprigs thyme

Put all the vegetables, citrus and herbs in a medium stock pot. Cover with water, and bring to a boil. Lower heat to medium and simmer for 1 hour. Strain out liquid and reserve.

Etouffee

1/4 c butter
1 large sweet onion (Vidalia or Sweet Mayan are best), diced
2 stalks celery, finely chopped
1 green bell pepper, diced
1 bunch green onions
1 dash Worcestershire Sauce
4 tbsp flour
Salt, Pepper, Cayenne Pepper
Thyme - fresh or dried
Bay Leaf
1 small Roma tomato, diced
1 head garlic, chopped
1 medium Jalapeno
Crystal Hot Sauce
1/2 bunch Parsley
1 lb medium Shrimp (36-40ct)

Over medium heat, melt butter in a large cast iron pan or sauce pan.
Add onion and celery. Cook until translucent.
Add bell pepper and cook for 5 minutes.
Turn heat to low and add flour one tbsp at a time, whisking in to form a paste.
Add Worcestershire Sauce and a few dashes of hot sauce. Stir continuously.
Add garlic, tomato, bay leaves and jalapeno.
Increase heat to medium, and add stock, a little at a time, stirring continuously.
Bring to a boil and lower heat. Simmer until all ingredients are well integrated.
Add thyme, salt, pepper, and cayenne pepper.
(I use about 1 tbsp of cayenne, but this is a lot... decide what you find comfortable adding a little at a time until you know your palate.)
Continue to simmer for 20 minutes.
Add shrimp and green onions and cook another 5 minutes, or until shrimp are pink.
Take out bay leaves (or just leave them and don't eat them).
Serve over rice, garnished with chopped parsley. Include a big, hand-torn chunk of soft French bread.

What I drank:
2009 Domaine de Triennes Rose of Cinsault, Provence