Chef John's Shrimp Étouffée

Whisk paprika, thyme, oregano, ¼ teaspoon cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl; set aside spice blend.

Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels; dry shrimp for about 3 minutes. Remove paper towels from the bowl. Season shrimp with ½ teaspoon salt and 1 teaspoon spice blend; toss to coat.

Heat oil in a large heavy skillet over high heat until oil is smoking. Add shrimp; cook, without stirring, for 1 minute. Stir; cook 1 minute more.

Transfer shrimp to a large bowl; set aside until juice collects in the bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Set aside.

Melt butter in the same skillet over medium heat until butter begins to turn tan at the edges. Add onion, bell pepper, and celery; cook until softened, about 5 minutes. Stir in remaining spice blend.

Sprinkle flour into vegetable mixture; cook until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on the bottom of the skillet, about 3 minutes. Whisk in chicken stock mixture, stirring until smooth. Bring to a simmer; cook until slightly thickened and reduced to a gravy-like consistency, 3 to 5 minutes. Stir in Worcestershire and hot sauce; season with salt.

Stir shrimp into étouffée sauce; simmer until shrimp are no longer translucent and cooked all the way through, about 1 minute.

Serve over rice in large, shallow bowls; garnish with green onions and a dusting of cayenne pepper.