Spicy Shrimp Broth

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 tablespoon dry crushed red pepper
1/2 cup dry dry white wine
2 roma tomatoes, chopped reserve juice
4 ounces seafood stock
shrimp shells and tails

Heat the oil in a large skillet over med. heat.

Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, about 1 minute.

Add the wine and shrimp shells, then bring to a boil.

Add tomatoes and stock, lower to simmer. Simmer until tomatoes break down and flavors blend, about 10 minutes.

Strain and serve.