Vegetable oil
1 cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped green bell pepper
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cornstarch
¾ cup fish or chicken stock
1 pound large shrimp, peeled and deveined
1 cup thinly sliced green onions
¼ cup chopped fresh parsley
½ teaspoon hot sauce
¼ teaspoon salt or to taste
Hot cooked rice

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.