This zippy stew is very easy and quick to prepare. The hardest part is peeling and dicing the potatoes, and even that can be done the night before. Place peeled potatoes in water and store them in the fridge.
—BONNIE MARLOW OTTOVILLE, OH
PREP: 30 MIN. • COOK: 4 3/4 HOURS • MAKES: 9 SERVINGS
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
1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 4 1/2-5 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.
DID YOU KNOW?
A stew is defined by the cooking technique, not the ingredients. Any dish prepared by simmering food in liquid in a covered pot for a long period of time is considered stew. The term usually refers to a main dish that contains meat, vegetables and a thick broth made from the cooking juices. Goulash, for instance, is a Hungarian stew made with meat and vegetables, and seasoned with paprika.