Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter
1/3 c Onion -- chopped
2 tb Buttermilk biscuit mix
1 1/2 c Water
6 oz Can tomato paste
1 ts Salt
1 ds Pepper
1/4 ts Sugar
1 Bay leaf
1/2 c Celery -- chopped
1/2 c Green bell pepper -- chopped
2 lb Frozen shelled shrimp -- thawed,
- cleaned -OR-
15 oz Shrimp (3 cans) -- rinsed and drained
Fluffy rice
In skillet, melt butter; add onion and cook slightly. Add biscuit
mix and stir until well blended. Combine remaining ingredients
except shrimp and rice and add with onion mixture to Crock-Pot; stir
well. Cover and cook on Low for 7 to 9 hours.
One hour before serving, turn to High and add shrimp. Remove bay
leaf and serve over hot fluffy rice.
