In a medium saucepan over high heat, combine 1 1/2 cups water and the reserved shrimp shells. Bring to a boil, lower heat to a simmer, and cook for 5 minutes. Strain liquid into stew.
In a medium sauté pan, heat 1 tablespoon of olive oil over high heat until smoking. Add shrimp and sauté for 3 minutes. Shrimp should not be fully cooked. Add shrimp to stew to continue cooking.
In a small bowl, mix together peanut butter and the 1/4 cup of chicken stock with a wire whisk until incorporated. Stir in to stew.
Bring stew to a boil and simmer until shrimp are cooked through, about 2 minutes.
*Recipe courtesy of Cat CoraHave a great day.