2 tablespoons butter or margarine
1/3 cup chopped onion
2 tablespoons buttermilk biscuit mix
1 1/2 cup water
1 (6 ounce) can tomato paste
1 teaspoon salt
Dash of pepper
1/4 teaspoon granulated sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 pounds frozen shrimp, thawed, shelled and cleaned or 3 (5 ounce) cans shrimp, rinsed and drained
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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 slow cooker; 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.
Yield: 6 servings
Slow Cooker Fish and Seafood Recipes