Ingredients

　　4 cups raw shrimp shells and tails

　　1 medium onion, coarsely chopped

　　1 small carrot, coarsely chopped

　　1/2 medium celery stalk, coarsely chopped

　　1 cup dry white wine

　　1 medium tomato, chopped, or 1/2 cup chopped canned plum tomatoes

　　1 bay leaf

　　8 black peppercorns

　　Heat the oil in a large saucepan over high heat until almost smoking. Add the shrimp shells and tails, onion, carrot, and celery, and sauté, stirring, for 5 minutes. Add the wine and boil until reduced by half. Add 8 cups cold water, the tomato, bay leaf, and peppercorns. Reduce the heat to medium, cover partially, and simmer for 40 minutes. Strain the stock through cheesecloth or a fine-mesh strainer into a bowl.

　　Bobby Flay's Throwdown!