SPICY SEAFOOD STEW

Spicy Seafood Stew image

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

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

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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

Steps:

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 : Calories 229 calories, Fat 2g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 803mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 6g fiber), Protein 19g protein.

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