2 tablespoons canola oil
1 carrot (peeled and roughly chopped)
1 stalk of celery (roughly chopped)
1 small yellow onion (roughly chopped)
4 springs of fresh Italian parsley (including stems)
6 black peppercorns
1 pound Shrimp shells and tails (more than a pound will enhance flavor)
2/3 cup dry white wine
1 small bay leaf
1 tablespoon tomato paste