Spicy Seafood Stew Source: Taste of Home Course: Main Cuisine: American Food Group: Shellfish Serves: 6 |
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Ingredients
| 2 pound(s) potatoes,peeled and diced |
| 1 pound(s) carrots, sliced |
| 1 jar (26 oz) spaghetti sauce |
| 2 jars (6oz each) sliced mushrooms,drained |
| 1 1/2 teaspoon(s) ground turmeric |
| 1 1/2 teaspoon(s) minced garlic |
| 1 teaspoon(s) cayenne pepper |
| 3/4 teaspoon(s) salt |
| 1 1/2 cup(s) water |
| 1 pound(s) sea scallops |
| 1 pound(s) uncooked medium shrimp,peeled and deveined |
Instructions
In a 5 QT slow cooker; combine the first eight ingredients. Cover and cook on low for 4 1/2 to 5 hours or until potatoes are tender. Stir in water;scallops and shrimp. Cover and cook for 15-20 minutes or until shrimp turn pink.
Yeild: 9 servings. |
Notes:I had to cook for 5 1/2 hours before the potatoes were tender and only about 10 minutes after adding the shrimp. |