Easy Shrimp Creole
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Buttermilk biscuit mix||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Salt||1 1⁄2 Teaspoon|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Frozen shrimp/3 cans of 5 ounce each shrimp, rinsed and drained||2 Pound, thawed, shelled and cleaned|
|Fluffy rice||1 Cup (16 tbs)|
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 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.
Remove bay leaf and serve over hot fluffy rice.