In a pot, heat olive oil over medium heat. Add shrimp shells and saute for 3-5 minutes stirring few times.
Next add the rest of the ingredients and bring it to a boil, then simmer on low heat for 30-40 minutes, stirring few times.
After, using a fine-mesh sieve, strain shrimp stock and discard shells and aromatics. Use in recipes like this Creamy Shrimp Bisque.
Or store in mason jar inside the fridge for up to 3 days or freeze for up to 2 months.
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