Place all ingredients in a large crock cooker; blend well.
Cover and cook on LOW for 4 to 6 hours or until shrimp are cooked through and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION: Roasted Veggies: A combination of sliced beets, large Brussels sprouts (cut in half lengthwise), plus cauliflower florets - all pieces should be the same size. Toss with olive oil, salt and pepper and choice of herbs/spices then spread in a single layer on a parchment paper lined baking sheet. Roast in a preheated 400-degree oven, turning once, till tender.NUTRITION: 497 Calories; 31g Fat (54.3% calories from fat); 34g Protein; 25g Carbohydrate; 5g Dietary Fiber; 173mg Cholesterol; 487mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fruit; 6 Fat.