Curry Shrimp Étouffée

Name: Curry Shrimp Étouffée
Ingredients: 4 pounds large shrimp , peeled and deveined (shells reserved for stock); 10 cups water; 1/2 cup refined coconut oil or (4 ounces) unsalted butter; 3/4 cup all-purpose flour; 1 yellow onion , diced (2 1/2 cups); 1 red bell pepper , diced (3/4 cup); 3 large celery stalks, diced (1/2 cup); 1 stalk lemongrass , minced (1/3 cup); 5 tablespoons curry powder (such a Pyramid brand Madras curry powder); 1 tablespoon kosher salt (such as Diamond Crystal); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 3 tablespoons tomato paste; 6 M akrut lime leaves; 2 (14 1/2-ounce) cans diced fire-roasted tomatoes; 1 cup well-shaken and stirred coconut milk; 2 to 3 tablespoons fish sauce, to taste; 2 to 3 tablespoons Sriracha chile sauce , to taste; 3 to 4 cups cooked long-grain white rice; 2 limes, cut into wedges; Chopped fresh cilantro