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Coat skillet with oil and place on stovetop set to medium heat. Add onion, celery, bell pepper, and garlic. Cook 8-10 minutes or until tender, stirring frequently. Stir in tomato paste and cook 1 minute.
Add tender vegetables mixture to stoneware and place stoneware in slow cooker heating base, cover, and cook on Low for 5-6 hours or on High for 2-3 hours.
In small bowl, combine cornstarch and stock, stirring until smooth. Set slow cooker to High and stir in cornstarch mixture. Stir in shrimp, green onions, parsley, hot sauce and salt. Cook 15 minutes or until shrimp is just cooked, stirring frequently. Serve over hot cooked rice.
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