Spicy Seafood Stew Recipe
Spicy Seafood Stew Recipe photo by Taste of Home
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Spicy Seafood Stew Recipe

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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.
TOTAL TIME: Prep: 30 min. Cook: 4-3/4 hours
MAKES:9 servings
TOTAL TIME: Prep: 30 min. Cook: 4-3/4 hours
MAKES: 9 servings


  • 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
  • 3/4 teaspoon salt
  • 1-1/2 cups water
  • 1 pound sea scallops
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Nutritional Facts

1 cup: 229 calories, 2g fat (0 saturated fat), 73mg cholesterol, 935mg sodium, 34g carbohydrate (10g sugars, 6g fiber), 19g protein.


  1. In a 5-qt. slow cooker, combine the first eight 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. Yield: 9 servings.
Originally published as Spicy Seafood Stew in Quick Cooking September/October 2005, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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aritch1 User ID: 5926516 91693
Reviewed Jun. 27, 2011

"I made this recipe not once but twice and I see a third time in the near future."

tkarinas User ID: 4389335 125905
Reviewed Nov. 4, 2009

"This recipe is absolutely loved by my family. They ask for it repeatedly and I make it as I can. I think it's awesome and so does my family."

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