Shrimp Stock

• 2 tablespoons canola oil
• 4 cups raw shrimp shells and tails
• 1 medium onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1/2 medium celery stalk, coarsely chopped
• 1 cup dry white wine
• 1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes
• 1 bay leaf
• 8 black peppercorns

1. Heat the oil in a large saucepan over high heat until almost smoking.
2. Add the shrimp shells and tails, onion, carrot, and celery, and saute, stirring, for 5 minutes.
3. Add the wine and boil until reduced by half.
4. Add 8 cups cold water, the tomato, bay leaf, and peppercorns.
5. Reduce the heat to medium, cover partially, and simmer for 40 minutes.
6. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

canola oil, shrimp shells, onion, carrot, celery stalk, white wine, tomato, bay leaf

Taken from www.epicurious.com/recipes/food/views/shrimp-stock-375975 (may not work)