2 tbsp butter
1/3 cup chopped onion
2 tbsp buttermilk biscuit mix (such as Bisquick)
1 1/2 cups water
1 can (6-oz) tomato paste
1 tsp salt
Dash of freshly ground black pepper
1/4 tsp sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 lbs frozen shrimp, thawed, shelled and cleaned OR 3 (5-oz each) cans shrimp, rinsed and drained
Hot cooked rice (for 6) serving
In a skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended.
Combine water, tomato paste, salt, pepper, sugar, bay leaf, celery and bell pepper in the crock-pot or slow cooker; add onion mixture and stir well. Cover and cook on low 7 to 9 hours.
One hour before serving, turn cooker to high and add shrimp.
Remove bay leaf and serve shrimp mixture over the hot rice.
2 tbsp buttermilk biscuit mix (such as Bisquick)
1 1/2 cups water
1 can (6-oz) tomato paste
1 tsp salt
Dash of freshly ground black pepper
1/4 tsp sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 lbs frozen shrimp, thawed, shelled and cleaned OR 3 (5-oz each) cans shrimp, rinsed and drained
Hot cooked rice (for 6) serving
In a skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended.
Combine water, tomato paste, salt, pepper, sugar, bay leaf, celery and bell pepper in the crock-pot or slow cooker; add onion mixture and stir well. Cover and cook on low 7 to 9 hours.
One hour before serving, turn cooker to high and add shrimp.
Remove bay leaf and serve shrimp mixture over the hot rice.
Note: File Photo for reference only.
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