This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Roasted Chicken Breasts A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Spicy Beef Vegetable Stew
Creamy Bratwurst Stew
Smoky Bean Stew
Spicy Ground Beef Stew
Meatball Stew
more »
Top Related Articles
Savoring Slow Food
Thickening Soups
Making Stock
Cooking Questions: Soup
Cold Summer Soups
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Super Bowl®: Slow Cooker
Chicken Soup's On
Big Fun on the Bayou: Favorite Gumbo Recipes
Super Bowl(R), Super Chili
Related Collections
Canned Mushrooms
Canned Food Recipes
Slow Cooker Main Dish Soups
Slow Cooker Stew
Simple & Delicious

Spicy Seafood Stew

By: Bonnie Marlow

"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."

Rate/Review | Read Reviews (4)

609 Saves

Prep Time:
30 Min

Cook Time:
4 Hrs 45 Min

Ready In:
5 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

2 pounds potatoes, peeled and diced
1 pound carrots, sliced
1 (26 ounce) jar spaghetti sauce
2 (6 ounce) jars 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.

Footnotes

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 very lean meat, 2 starch, 1 vegetable.