Keeping with my tradition of not eating meat on Friday's during Lent, here's another seafood recipe.
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Spicy Seafood Stew
Taste of Home Slow Cooker
2 pounds potatoes
1 pound carrots, diced
2 jars (6 oz each) sliced mushrooms, drained
1 jar (26 oz) spaghetti sauce
1–1½ tsp ground turmeric
1–1½ tsp minced garlic
1 tsp cayenne pepper
¾ tsp salt
1–1½ cups water
1 pound sea scallops
1 pound uncooked, peeled and deveined medium shrimp
In a 5-quart slow cooker, combined the vegetables, spaghetti sauce and seasonings. Cover and cook on low for 4½ to 5 hours or until potatoes are tender.
Stir in water, scallops and shrimp. Cover and cook 15-20 minutes or ntil scallops are opaque and shrimp turn pink.
Serve with noodles, rice or spaghetti.