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Shrimp Stock


1 teaspoon oil

Shells from 1 pound shrimp

½ onion, diced small

1 small carrot, diced small

1 rib celery, diced small

1 bay leaf

1 tablespoon tomato paste

3 cups water


Heat oil in large pot and sauté shrimp shells, vegetables, and bay leaf until shells are pink and vegetables are soft, about 5 minutes. Add tomato paste and cook 2 minutes. Add water, bring to a boil, then reduce to a simmer. Cook for 25 minutes, then strain and reserve.

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