Spicy Seafood Stew Recipe

Spicy Seafood Stew Recipe photo by Taste of Home

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“This zippy stew is very easy and quick to prepare,” promises Bonnie Marlow of Ottoville, Ohio. “The hardest part is peeling and dicing the potatoes, and even that can be done the night before.” TIP: “Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day,” Bonnie recommends.

This recipe is:

Diabetic Friendly

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Spicy Seafood Stew Recipe

Prep: 30 min. Cook: 4-3/4 hours

Yield: 9 Servings

30 285 315

Ingredients

2 pounds potatoes, peeled and diced
1 pound carrots, sliced
1 jar (26 ounces) spaghetti 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
3/4 teaspoon salt
1-1/2 cups water
1 pound sea scallops
1 pound uncooked medium shrimp, peeled and deveined

Directions

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 the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink. Yield: 9 servings.

Nutritional Analysis: 1 cup equals 261 calories, 4 g fat (1 g saturated fat), 93 mg cholesterol, 958 mg sodium, 35 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Spicy Seafood Stew in Quick Cooking September/October 2005, p43