Homemade Shrimp Stock

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   In a large saucepan heat the olive oil over medium high heat.

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   Then add the shrimp tails and cook them in the oil until they become pink for about 2 minutes.

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   Add the celery and allow it to get soft for another minute.

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   2.

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   Pour in the water and also add the peppercorns, thyme sprigs, bay leaves and salt.

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   Bring the mixture to a boil then reduce it to a low simmer.

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   Allow the stock to simmer and meld for an hour.

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   3.

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    When the hour is up, taste for salt and add more if desired.

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    Then pour the mixture through a fine mesh strainer into a heat proof container so it is a gorgeous, clear liquid.

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    After that, it is ready to use in countless types of dishes!

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    Seal the container and it will keep in the refrigerator for a few days.

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    This recipe yields 2 cups and can easily be doubled if more is needed.

* Per serving · 4 servings · Values may vary.