A bold and hearty stew filled with shrimp, clams, and fish in a spicy tomato broth. Warming and deeply flavorful.
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
Instruction
- 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.
