2 – 6 ounce cans tomato paste
3 Tablespoons minced parsley
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
2 – 16 ounce cans whole tomatoes
1 cup water
2 garlic cloves, minced
1 teaspoon basil
24 ounces large shrimp, frozen
Prepared rice for 6
Place all ingredients, except shrimp, into a slow cooker. Stir to combine, cover and cook on medium for 8 hours. Stir shrimp into sauce in the last 45 minutes; recover. Serve over rice.
Makes 6 servings.
Calories 172 Fat 1.3 g Fiber 1 g.