Spicy Seafood Stew
Source: Taste of Home
Food Group: Shellfish
|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|
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.