2 CUPS DICED BOILED HAM
2 MEDIUM ONIONS (COARSELY CHOPPED)
2 STALKS CELERY (SLICED)
1/2 GREEN PEPPER (SEEDED AND DICED)
1 CAN (28 OUNCE) WHOLE TOMATOES
1/2 CUP TOMATO PASTE
4 CLOVES GARLIC (MINCED)
1 TABLESPOON MINCED PARSLEY
1/2 TEASPOON LEAF THYME
2 WHOLE CLOVES
2 TABLESPOON SALAD OIL
1 CUP RAW LONG-GRAIN CONVERTED RICE
1 POUND FRESH OR FROZEN SHRIMP (SHELLED AND CLEANED)
Thoroughly mix all ingredeients except shrimp in crock-pot.
Cover and cook on low setting for 7 to 10 hours.
One hour before serving, turn to high setting.
Stir in uncooked shrimp. Cover and cook until shrimp are pink and tender.
PS. All these measurements are just guidelines. I personally never actually follow measurements in recipes.
I just keep adding seasonings until my ancestors tell me to stop.
My food always ends up being delicious and rarely are there leftovers.
If you prefer food on the spicier side, I would add more than what the recipe calls for.
Being Puerto Rican and Italian, I always add a lot of spice to my food.
And have never once used a measuring cup outside of baking (baking is an exact science).
All my posts have been made mild for those who don’t appreciate the spice.
MIND CLUTTER 