2 tablespoons margarine
1/3 cup onions — chopped
2 tablespoons buttermilk bisquit mix
1 1/2 cups water
1 can tomato paste (6 oz)
1 1/2 teaspoons salt
1 dash pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup celery — chopped
1/2 cup green pepper — chopped
2 pounds frozen shrimp thawed shelled and cleaned — OR
3 cans shrimp, (5 oz) — rinsed and drained
fluffy rice
In skillet, melt butter, add onion and cook slightly . Add bisquit mix and stir until well blended. Combine remaining ingredients except shrimp and rice and add with onion mixture to crock pot; stir well. Cover and cook on low setting for 7 to 9 hours . one hour before serving turn to high setting and add shrimp. Bemove bay leaf and serve over hot fluffy rice.