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Slow Cooker |
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Sandra Mendel |
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8
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1/2 cup butter
2 or 3 large onions, chopped
1/2 cup buttermilk biscuit mix
6 cups water
4 6-oz cans tomato paste
4 tsp salt
1 tsp sugar
1/2 cup jalepeno pepper
2 tsp celery salt
2 cup green pepper, chopped
4 lbs frozen shrimp, thawed, shelled and cleaned
** This recipe has been doubled for a 6 quart slow cooker ** |
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In a skillet, melt the butter, add the onion and cook slightly.
Add the biscuit mix and stir until well blended.
Combine remaining ingredients except shrimp and add to stoneware along with onion mixture.
Cook on Low for 7 to 9 hours. Add the shrimp during the last 90 minutes of cooking. |
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Seafood |
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