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Warm the oil in a medium pot set over medium
heat. Add the shrimp shells, onions, carrots
and celery and cook for 15 minutes or until
lightly browned.
Add the garlic and cook for one more minutes.
Add the 1-1/2 quarts of water, the wine,
tomatoe paste, and thyme. Add the 1 tbsp of
salt and pepper.
Bring to a boil, lower the heat and simmer for
one hour. Strain through a sieve, pressing in
the solids. You should end up with about 1
quart of stock. If not add enough water or
white wine to take a quart
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