Trim, peel and chop <quantity>½</quantity> white onion

Chop <quantity>2</quantity> celery stalks

Cut <quantity>4</quantity> tomatoes in quarters

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a pot on high heat

Add <quantity>½<unit>lb</unit></quantity> of shrimp shells. Sauté until orange color brightens

Lower heat to medium and add chopped onion and celery

Add <quantity>2</quantity> garlic cloves. Cook for 5m until onions become translucent

Add <quantity>1<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Stir and cook for 5m to release aroma from spices

Add quartered tomatoes

Add <quantity>2<unit>qt</unit></quantity> of water

Simmer broth for 30m until slightly reduced

Strain broth and press to extract juices. The shrimp shell broth is ready

Use as a delicious dipping sauce or as a base for a seafood broth!