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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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âThis zippy stew is very easy and quick to prepare,â promises Bonnie Marlow of Ottoville, Ohio. âThe hardest part is peeling and dicing the potatoes, and even that can be done the night before.â TIP: âJust place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day,â Bonnie recommends. Ingredients:
2 pounds potatoes, peeled and diced |
1 pound carrots, sliced |
1 jar (26 ounces) spaghetti sauce |
2 jars (6 ounces each) 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:
1. 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.
2. Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink. Yield: 9 servings.
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