- oil over medium heat.
- Add reserved shrimp shells and sauté until pink and fragrant, about 5 minutes.
- Add 4 cups of water and bring to a boil. Reduce heat and simmer for 20 minutes.
- Strain the stock and discard shells. Set aside.
- In the same pot, heat 1 tablespoon of olive oil over medium heat.
- Add chopped onion, celery, and carrot. Sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic and cook for an additional 1 minute.
- Stir in tomato paste, paprika, cayenne pepper (if using), salt, and
