Spicy Seafood Stew
by laurie mussoline

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Source: Taste of Home
Course: Main
Cuisine: American
Food Group: Shellfish
Serves: 6


2 pound(s) potatoes,peeled and diced
1 pound(s) carrots, sliced
1 jar (26 oz) spaghetti sauce
2 jars (6oz each) sliced mushrooms,drained
1 1/2 teaspoon(s) ground turmeric
1 1/2 teaspoon(s) minced garlic
1 teaspoon(s) cayenne pepper
3/4 teaspoon(s) salt
1 1/2 cup(s) water
1 pound(s) sea scallops
1 pound(s) uncooked medium shrimp,peeled and deveined
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 water;scallops and shrimp. Cover and cook for 15-20 minutes or until shrimp turn pink. Yeild: 9 servings.
Notes:I had to cook for 5 1/2 hours before the potatoes were tender and only about 10 minutes after adding the shrimp.