¼ c. butter
1 onion, chopped
¼ c. buttermilk biscuit mix
3 c. water
2 6-oz cans tomato paste
2 tsp salt
Dash pepper
½ tsp sugar
2 bay leaf
1 c. celery, chopped
1 c. green pepper, chopped
4 lbs shrimp, shelled
Hot cooked rice
Instructions
In a skillet, sauté onion in the butter. Add biscuit mix and stir. Combine all remaining ingredients except shrimp and rice. Add to slow cooker along with onions. Cover; cook on Low 7-9 hours. One hour before serving, turn to High and add shrimp. Serve over rice.
