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Spicy Seafood Stew

The hardest part of this quick and easy recipe is peeling and dicing the potatoes—and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. —Bonnie Marlow, Ottoville, Ohio
  • Total Time
    Prep: 30 min. Cook: 4-3/4 hours
  • Makes
    9 servings (about 2 quarts)

Ingredients

  • 2 pounds potatoes, peeled and diced
  • 1 pound carrots, sliced
  • 1 jar (24 ounces) pasta sauce
  • 2 jars (6 ounces each) sliced mushrooms, drained
  • 1-1/2 teaspoons ground turmeric
  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 1 pound sea scallops
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Directions

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.
Nutrition Facts
1 cup: 229 calories, 2g fat (0 saturated fat), 73mg cholesterol, 803mg sodium, 34g carbohydrate (10g sugars, 6g fiber), 19g protein.

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