Oh, and the reason it's called "étoufée" is that étoufée means "smothered" in French.
Next, add in your tomatoes, basil, thyme, salt, and pepper, and continue to stir. Now pour in your shrimp stock, and stir the wok to integrate everything together. You want to get a thick, gravy-like consistency. Reduce your heat to medium, and as you reach a simmer, add in your shrimp and stir in.
You'll want to let this cook for about another 10 minutes, until the shrimp is a nice pink color.
When you're getting ready to serve, sprinkle your chopped scallions over the top, and spoon generous portions over rice to serve.