Shrimp Stew

1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 (10 ounce) cans Ro-Tel tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon lemon juice
1/4 cup chopped parsley
1 1/2 pounds raw shrimp, peeled
3/4 cup all-purpose flour
1/2 cup water

Put chopped onions, bell pepper and celery into crockpot. Pour Ro-Tel tomatoes, tomato sauce and tomato paste over all. Add lemon juice and parsley and cook on LOW for 6 hours.

Add shrimp and cook on HIGH for 1 hour.

Mix flour and water together and pour into crockpot; stir. Remove lid, and cook on HIGH for an additional 30 minutes.

Serve over rice.

Serves 4 to 6.