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
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