Makes about 1 quart.
1. Clean, peel and de-vein shrimp. Put meat aside for the gumbo.
2. Sauté shrimp shells in olive oil over medium heat. After a minute or so, add onion. When the onion begins to soften, add celery. Keep stirring. The shrimp shells will gradually turn red as they cook.
3. When celery and onions look translucent, add water and wine. Bring to a boil then reduce heat. Simmer for about 10 minutes.
4. Use a potato masher or spoon to smash shrimp shells to release more juices.
5. Strain stock, discarding shells and vegetables. Season.
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