Originally posted in an August 2007 newsletter.

Crock Pot Shrimp Creole

1-1/2 cups chopped onion
3/4 cups chopped celery
1 clove garlic, minced
3/4 cups diced green pepper
1 (28 oz) can whole tomatoes
2 (8oz) cans tomato sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp paprika
1 bay leaf
6-10 drops of Tabasco sauce
1 lb fresh shrimp, peeled and deveined

Combine all ingredients except shrimp in crock pot and stir to blend well. Cover and cook on low 7-9 hours. During the last hour, turn crock pot to high and add shrimp and cook for 1 hour or until shrimp turns pink.
Lisa-Union Bridge, MD

http://www.nancyskitchen.com