Shrimp Broth

• Shells from 2 pounds of raw shrimp
• 6 cups water
• 6 peppercorns
• 1/2 cup coarsely chopped onion
• 1 rib celery, coarsely chopped
• 1 bay leaf
• Salt to taste if desired

1. Put all the ingredients into a saucepan and bring to a boil.
2. Let simmer about 20 minutes.
3. Strain, discarding the solids.

shrimp, water, peppercorns, onion, celery, bay leaf, salt

Taken from cooking.nytimes.com/recipes/10445 (may not work)