Vanilla Shrimp Oil

• 1 pint prawn shells
• quarter teaspoons paprika, smoked or unsmoked
• quarter cups tomato paste
• 1 vanilla bean, halved and scrapped
• quarter cups Sherry Wine
• 1 cup Canola Oil

1. In a medium sauce pot, heat a small amount of the oil over medium heat. Add the shrimp shells and vanilla beans and cook until the prawn shells are pinkish red in color.
2. Sprinkle with the paprika and add tomato paste. Stir constantly for 30 seconds to 1 minute. Add the sherry wine.
3. Allow sherry wine to reduce almost completely. Add canola oil and remove from heat.
4. Using a wooden spoon, scrap the bottom of the pan so all is loose and nothing is stuck to the bottom or sides of the pan. Allow to steep for 30 minutes.
5. Transfer everything to a blender and blend on high for 3 minutes. Strain through a coffee filter over night and reserve oil for later use. Discard the pureed byproduct. rnStore oil chilled.

prawn shells, quarter, quarter, vanilla bean, quarter, canola oil

Taken from food52.com/recipes/19643-vanilla-shrimp-oil (may not work)