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Shrimp Stew



  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 (10 ounce) cans Ro*Tel
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon lemon juice
  • 1/4 cup chopped parsley
  • 1 1/2 pounds raw shrimp, peeled
  • 3/4 cup all-purpose flour
  • 1/2 cup water


  1. Put chopped onions, bell pepper and celery into slow cooker.
  2. Pour Ro*Tel, tomato sauce and tomato paste over all.
  3. Add lemon juice and parsley.
  4. Cook on LOW for 6 hours.
  5. Add shrimp and cook on HIGH for 1 hour.
  6. Mix flour and water together and pour into slow cooker; stir.
  7. Remove lid, and cook on HIGH for an additional 30 minutes.
  8. Serve over rice.

Yield: 4 to 6 servings


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