Ingredients:
- 2 pounds medium shrimp, thawed
- 1 cup onions, finely diced
- 1 cup green bell pepper, chopped
- 3 1/2 cups crushed tomatoes
- 2 cans (8 ounce each) tomato paste
- 4 cloves garlic, minced
- 1 cup celery, chopped
- 4 tablespoons butter
- 2 cups water
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chili powder or to taste
- 2 teaspoons salt or to taste
- 1 teaspoon pepper powder
- 2 tablespoons hot sauce
Method:
- Set Sauté option. Add butter, onions, bell pepper, celery and garlic and sauté until tender.
- Add rest of the ingredients except shrimp.
- Close lid. Set Slow cook option and timer for 2 1/2 hours. When done, let the steam release naturally.
- Add shrimp and stir. Close lid. Slow cook for 15 minutes.
- Serve over rice.