Seafood Stock

Seafood Stock
Celery leaves
1 small onion, peeled and cut in half
2 garlic cloves, cut in half
Shells from 1-1 1/2 pounds medium, raw shrimp
Bring 8 cups water to a boil in a medium sauce pan. Add a few celery leaves from center of a stalk, the onion, garlic and shrimp shells. Reduce heat to medium and cook for at least 30 minutes. Strain into bowl, discarding solids.
Heat 2 tablespoons olive oil in a heavy skillet over medium heat. Add shrimp and season with 1 1/2 teaspoons Seafood Magic or Creole seasoning. Saute shrimp until firm and pink in color (about 4 minutes). Remove from pan, cool and chop into bite-size pieces.