Shrimp Stock

• 2 tablespoons canola or olive oil
• Heads and shells from at least 1 pound shrimp
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped
• 2 cups white wine
• 2 quarts water
• 3 tablespoons tomato paste
• 2 jalapenos, stemmed, seeded, and chopped
• 3-4 smashed garlic cloves
• Bouquet Garni (p. 145), made from parsley stems, thyme, and bay leaves
• 1 teaspoon whole allspice
• 1 teaspoon whole black peppercorns

1. Heat the oil over medium-high heat in a 1-gallon pot.
2. When the oil is almost smoking, add the shrimp heads and shells and stir.
3. Cook over medium-high heat for about 5 minutes, then add the onion, celery, and carrot, and cook for 57 more minutes, stirring frequently.
4. Add all the other ingredients, whisking to mix in the tomato paste.
5. Bring to a boil, then reduce the heat and simmer for about 1/2 hour.
6. Let it cool; strain.
7. You should have at least 1 quart.
8. If you have more, you may reduce it to the desired amount (for a more concentrated flavor) or simply freeze the extra.
9. If you have less, just add a little water.

olive oil, shrimp, onion, celery, carrot, white wine, water, tomato paste, jalapenos, garlic, bouquet garni, whole allspice, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/shrimp-stock-383514 (may not work)