2 tbs butter
1-2 cups shrimp shells (from 1 lb frozen shrimp)
2 green onions, diced
1 carrot, sliced
1 celery rib, sliced
3 tbs tomato sauce
2 cloves garlic, crushed and minced
generous pinch of: thyme, chives, oregano, pepper, fennel seed, salt
1 bay leaf
1 -2 bay leaf
3 cups water
In a stock pot melt butter on medium-high heat. Add shells and a generous pinch of salt, and toast until pink, about 5 minutes.
Add carrots, celery, garlic, tomato sauce, and onion, and cook until garlic becomes fragrant and celery begins to visibly welt, about 5 minutes more.
Add herbs and cook an additional 2 minutes before adding water and reducing heat to low.
Cover pot with a lid and simmer for 20 minutes.
Strain the stock and store in an airtight container in the fridge, or freeze.