Directions:
- In a large skillet, heat the oil over medium heat. Add the onions, scallions, celery, bell and chile pepper, and garlic and cook, stirring often, until the onions are softened, about 6 minutes. Transfer to 3 1/2 quart slow cooker. Add the tomatoes with their juice, tomato paste, salt, thyme, basil, oregano, and cayenne pepper, and break up the tomatoes with the side of a spoon. Cover and slow cook for 6 to 7 hours on low. Increase the heat to high and stir in the shrimp and scallops. Cook this until the seafood is firm, about 15 minutes. Stir in the cornstarch mixture and cook just until thickened. Sprinkle with the parsley and spoon over the hot rice (or pasta).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.95 Kcal (2143 kJ) | ||
| Calories from fat | 205.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.86g | 35% | |
|---|---|---|---|
| Cholesterol | 75.41mg | 25% | |
| Sodium | 1225.16mg | 51% | |
| Potassium | 537.23mg | 11% | |
| Total Carbs | 61.79g | 21% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 16.53g | 33% | |
| Vitamin C | 35.5mg | 59% | |
| Iron | 2.9mg | 16% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.31 Kcal (675 kJ) | ||
| Calories from fat | 64.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 35% | |
|---|---|---|---|
| Cholesterol | 23.76mg | 25% | |
| Sodium | 386.04mg | 51% | |
| Potassium | 169.28mg | 11% | |
| Total Carbs | 19.47g | 21% | |
| Sugars | 1.38g | 18% | |
| Dietary Fiber | 1.49g | 19% | |
| Protein | 5.21g | 33% | |
| Vitamin C | 11.2mg | 59% | |
| Iron | 0.9mg | 16% | |
| Calcium | 17.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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