Spicy Seafood Stew Recipe

5 3 3
Spicy Seafood Stew Recipe
Spicy Seafood Stew Recipe photo by Taste of Home
Publisher Photo

Spicy Seafood Stew Recipe

Read Reviews
5 3 3
Publisher Photo
This zippy stew is very easy and quick to prepare. The hardest part is peeling and dicing the potatoes, and even that can be done 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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 4-3/4 hours
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 4-3/4 hours

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

Directions

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpicy Seafood Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
I_Fortuna User ID: 8342880 272739
Reviewed Sep. 6, 2017

"Used V8 juice. Yum."

MY REVIEW
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."

MY REVIEW
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."

Loading Image