Ingredients
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
Used in Ryan Prewitt's barbecue shrimp
Directions
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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