2 teaspoons margarine
1/2 cup white sugar
2 (4 ounce) cans chicken broth
1 tablespoon margarine
1 3/4 cups milk
1 tablespoon dried brown sugar
2 teaspoons vanilla extract
2 eggs
2 (8 ounce) cans canned shrimp
1 small onion, cut into cubes
1 1/2 teaspoons brown sugar
1 teaspoon cooked over ice
1 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
In a slow cooker, combine margarine, sugar, broth and margarine. Mix thoroughly. Place shrimp in the lid. Arrange onions around the edge of the slow cooker plate. Add enough of the rice to hold the shrimp in a little shape without overcrowding. Sprinkle with margarine and brown sugar. Fold in flour to set. Seal lid and cook on Low to Medium 7 to 8 hours.
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