20wholeremoved shrimp tailsthe tails removed from 1 pound's worth of fresh shrimp
2stalkscelerytrimmed and chopped into chunks
1/2teaspoonwhole black peppercorns
1pinchsaltplus additional as needed to taste
In a large sauce pan heat the olive oil over medium high heat. Cook the shrimp tails in the oil until they become pink for about 2 minutes. Add in the celery and allow it to get soft for another minute.
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.
When the hour is up, taste for salt and add more if desired. Then pour the mixture through a fine mesh strainer right into a heat proof container so that it is a gorgeous, clear liquid. After that it is ready to use in countless types of dishes! It will keep in the refrigerator sealed up for a few days.