Shrimp Stock

Sauté shrimp shells in .5 tsp butter. Add garlic, onion and carrot. Sauté 2 min. Add tomato paste, stirring constantly. When it begins to caramelize, add sherry. Add stock and 1T butter and bring to a boil. Reduce and simmer 15 min. Strain and puree solids in food processor until smooth, adding liquid as needed. Season to taste.

Shrimp Shells from 6 large
Garlic 2 cloves
Onion 0.25 c diced
Carrots 0.25 c diced
Tomato Paste 1 tsp
Wine, Sherry 0.25 c
Stock 0.25 c