DAVID TANIS’S SHRIMP BROTH (about 6 cups)

1 tablespoon olive oil

shells from 1 pound shrimp

2 large thyme sprigs

3 garlic cloves, roughly chopped

1 bay leaf

1 ounce dried shrimp (optional)

salt and pepper

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1.Pour olive oil into a small pot over medium high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 or 2 minutes, taking care not to let mixture brown.

2. Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine meshed sieve. May be prepared several hours ahead.

from David Tanis, the New York Times