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

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
Test Kitchen Approved
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 (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

Nutritional Facts

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.


  1. 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.
  2. 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.
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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Reviewed Jun. 27, 2011

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

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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