Shrimp Stock for Shrimp Etouffe (Yield: 2 cups)

2 lb. Shrimp Shells
2 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.