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2 tb Margarine
1/3 c Onions; chopped
2 tb Buttermilk biscuit mix
1 1/2 c Water
1 cn Tomato paste (6 oz)
1 1/2 ts Salt
1 ds Pepper
1/4 ts Sugar
1 Bay leaf
1/2 c Celery; chopped
1/2 c Green pepper; chopped
2 lb Frozen shrimp thawed shelled and cleaned -- or 3 cn Shrimp, (5 oz); rinsed and drained
In skillet, melt butter, add onion and cook slightly. Add biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and rice and add with onion mixture to slow cooker; stir well. Cover and cook on low setting for 7 to 9 hours. One hour before serving turn to high setting and add shrimp. Remove bay leaf and serve over hot fluffy rice.
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