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Categories:
potatoes carrot spaghetti sauce mushrooms ground turmeric garlic cayenne pepper salt water scallops shrimp
Viewed: 7 - Published at: 3 years agoIngredients
- 2 lbs potatoes, peeled and diced
- 1 lb carrot, sliced
- 1 (26 ounce) jar spaghetti sauce
- 2 (6 ounce) jars 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 lb sea scallops
- 1 lb uncooked medium shrimp, peeled and deveined
Method
- 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.
- Stir in the water, scallops and shrimp. Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.
