Shrimp broth

When we eat shrimp I save the shells. When we eat fish with bones, I save the bones too. When I have enough I:

1. add them to a pot
2. add water
3. boil for 10 hrs.

Today I made it in the crock pot, I put it on low before I left for work, when I came home I added water and put it on high. When we were sick of the smell I put it in a pot on the stove and boiled it on high for 20 minutes.

It smells a little unpleasant, but I get shrimp gold as you can see. It's a little weird saving chitin for months in the freezer but also a little macabre in a fun-house kind of way. I hope the shrimp appreciate that I am getting as much nutrition from them as possible and wasting as little as possible. I sub the broth for 25-50% of the water in recipes. It definitely gives rice a nice flavor and some variety because I still am having trouble making nice coconut rice.