Shrimp Stock

• Shells from 2 pounds shrimp
• 2 tablespoons mild olive oil
• 1½

Procedure

Rinse the shells well. Heat the olive oil in a large stockpot over medium heat. Add the shells and sauté, stirring often, about 10 minutes. Add the remaining ingredients, adding more water if needed to cover the shells. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour, skimming the scum from the surface often. Strain through a cheesecloth-lined strainer into