Shrimp stock recipe?

Shells of peeled shrimp and the heads in a pot and cover with water. Bring to a boil and simmer for 30 minutes, then strain.

Heat a stock pot, toast the shrimp shells and heads until they turn bright red, deglaze with white wine, add in a roughly chopped onion, some chopped celery, and chopped carrot. Cover with water. Few peppercorns and a bay leaf or two. Simmer, skim off fat and scum.

20 minutes later strain.