Shrimp Stew
1 onion, chopped1 green bell pepper, chopped
3 stalks celery, chopped
2 (10 ounce) cans Ro-Tel tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon lemon juice
1/4 cup chopped parsley
1 1/2 pounds raw shrimp, peeled
3/4 cup all-purpose flour
1/2 cup waterPut chopped onions, bell pepper and celery into crockpot. Pour Ro-Tel tomatoes, tomato sauce and tomato paste over all. Add lemon juice and parsley and cook on LOW for 6 hours.Add shrimp and cook on HIGH for 1 hour.Mix flour and water together and pour into crockpot; stir. Remove lid, and cook on HIGH for an additional 30 minutes.Serve over rice.Serves 4 to 6.
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