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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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From my collection of handwritten recipes. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 scallions, chopped |
1 celery rib, cut in 1/2-inch slice |
1 medium green pepper, chopped |
1 fresh hot green chili pepper, minced |
2 garlic cloves, minced |
3 (15 ounce) cans peeled italian tomatoes, undrained |
3 tablespoons tomato paste |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
12 ounces medium shrimp |
12 ounces scallops, quartered |
2 teaspoons cornstarch, dissolved in 1 tblsp. water |
2 tablespoons chopped parsley |
4 cups hot cooked rice |
Directions:
1. 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).
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