2 lb. Shrimp Shells
3 cups Water
1 oz. Onion
1 oz. Celery
1 oz. Carrot
1 tsp. Tomato Paste
1 tsp. White Wine
Oil as Needed
Heat the oil in a medium sized pot. Sauté the
vegetables until the onion is opaque. Add the shrimp shells and cook
until they turn red. Add the rest of the ingredients and simmer for 15
minutes. Strain and cool.
