SPICY SEAFOOD RECIPES

Name: Spicy Seafood Stew
Prep time: 30 min
Cook time: 4 h 45 min
Total time: 5 h 15 min
Yield: 9 servings (about 2 quarts).
Cuisine: Europe, Italian
Ingredients: 2 pounds potatoes, peeled and diced; 1 pound carrots, sliced; 1 jar (24 ounces) pasta 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; 1/4 teaspoon salt; 1-1/2 cups water; 1 pound sea scallops; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined

SPICY SEAFOOD STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spicy Seafood Stew Recipe: How to Make It - Taste of Home image

The hardest part of this quick and easy recipe is peeling and dicing the potatoes—and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. —Bonnie Marlow, Ottoville, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 15 minutes

Prep Time 30 minutes

Cook Time 04 hours 45 minutes

Yield 9 servings (about 2 quarts).

Number Of Ingredients 11

Ingredients

2 pounds potatoes, peeled and diced
1 pound carrots, sliced
1 jar (24 ounces) pasta 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
1/4 teaspoon salt
1-1/2 cups water
1 pound sea scallops
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

Nutrition Facts : Calories 229 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 803mg sodium, CarbohydrateContent 34g carbohydrate (10g sugars, FiberContent 6g fiber), ProteinContent 19g protein.

SPICY CAJUN SEAFOOD STEW RECIPE | FOOD NETWORK KITCHEN ...

Spicy Cajun Seafood Stew Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
8 ounces smoked andouille sausage, diced (1 1/2 cups)
1/4 cup all-purpose flour
1 teaspoon Cajun seasoning
3 cloves garlic, finely chopped
2 bell peppers, red and/or green, chopped (about 2 1/2 cups)
1 onion, chopped (about 1 1/2 cups)
One 8-ounce bottle clam juice
One 15-ounce can diced tomatoes
1 pound firm white fish, such as halibut, grouper or black sea bass, cut into 1 1/2-inch pieces
1 pound peeled and deveined large shrimp (21 to 25 shrimp)
2 tablespoons chopped fresh parsley leaves
Kosher salt
Cooked white rice, for serving

Steps:

1. Heat the oil over medium-high heat in a large pot or Dutch oven. Cook the sausage until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the Cajun seasoning, garlic, peppers and onions and continue to cook until the vegetables are softened, 5 minutes. Add the clam juice, tomatoes and 4 cups water, scraping up any browned bits from the bottom of the pot, and increase the heat to bring to a simmer.
2. Lower the heat slightly and simmer until the stew is thickened and the flavors are melded, about 30 minutes. Gently stir in the fish and shrimp. Cook, making sure the stew is not bubbling vigorously, stirring once or twice, until the shrimp and fish have just turned opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt and serve over rice.

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