2 tablespoons margarine

1/3 cup onions -- chopped

2 tablespoons buttermilk bisquit mix

1 1/2 cups water

1 can tomato paste (6 oz)

1 1/2 teaspoons salt

1 dash pepper

1/4 teaspoon sugar

1 bay leaf

1/2 cup celery -- chopped

1/2 cup green pepper -- chopped

2 pounds frozen shrimp thawed shelled and cleaned -- OR

3 cans shrimp, (5 oz) -- rinsed and drained

fluffy rice

In skillet, melt butter, add onion and cook slightly . Add bisquit 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. Bemove bay leaf and serve over hot fluffy rice.