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EASY SHRIMP CREOLE

 (Serves 6)

A great recipe for in a pinch.  Easy to put together and a nice meal during lent.  You can spice it up if you like for a more southern fare. 

2 tablespoons butter or margarine
1/3 cup chopped onions
2 tablespoons buttermilk biscuit mix
1 ½ cups water
1 can (6 ounces) tomato paste
½ cup chopped celery
½ cup chopped green bell pepper
2 tablespoons flat leaf parsley, chopped
1 teaspoon salt
1 bay leaf
Dash black pepper
2 pounds frozen shrimp, thawed, peeled and cleaned
Hot cooked rice 

1. In a skillet, melt butter; add onion and cook slightly. 
2. Add biscuit mix and stir until well blended. 
3. Combine remaining ingredients except shrimp and rice.  Add with onion mixture to crock pot.  Stir well
4. Cover and cook on low 7-9 hours.
5. One hour before serving, turn to high and add shrimp.
6. Remove bay leaf and serve over rice.

Note:  Double recipe for a 5-quart crock pot.