|Shrimp||2 Pound, shelled and cleaned (Fresh Or Frozen)|
|Shrimp spice||1 Tablespoon, in tea ball or tied in cheesecloth|
|Canned crabmeat||7 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can, Alaska King)|
|Tomato paste||3 Tablespoon|
|Garlic salt||1 Teaspoon|
|Canned cream of shrimp soup||10 3⁄4 Ounce (1 Can)|
|Brandy/Dry sherry||2 Teaspoon|
|Fluffy rice||1 Cup (16 tbs)|
Place all ingredients except milk, flour and rice in crock pot; stir well.
Cover and cook on high setting for 3 to 5 hours.
Remove shrimp spice.
Before serving, make a smooth paste of milk and butter; stir into crock pot.
Cover and cook for 30 minuteror until thickened.