Homemade Shrimp Stock

1. In a large saucepan heat the olive oil over medium high heat. Then add the shrimp tails and cook them in the oil until they become pink for about 2 minutes. Add the celery and allow it to get soft for another minute.
2. Pour in the water and also add the peppercorns, thyme sprigs, bay leaves and salt. Bring the mixture to a boil then reduce it to a low simmer. Allow the stock to simmer and meld for an hour.
3. When the hour is up, taste for salt and add more if desired. Then pour the mixture through a fine mesh strainer into a heat proof container so it is a gorgeous, clear liquid. After that, it is ready to use in countless types of dishes! Seal the container and it will keep in the refrigerator for a few days.

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