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Spicy Seafood Stew

Rated as 3.83 out of 5 Stars

"This zippy stew is very easy and quick to prepare, promises Bonnie Marlow of Ottoville, Ohio. The hardest part is peeling and dicing the potatoes, and even that can be done the night before. TIP: Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day, Bonnie recommends."
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5 h 15 m servings
Original recipe yields 9 servings


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  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.


  • Nutritional Analysis: 1 cup equals 261 calories, 4 g fat (1 g saturated fat), 93 mg cholesterol, 958 mg sodium, 35 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable.


Read all reviews 4
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This is a terrific supper dish for a cold day ! I only used scallops and I didn't have any turmeric, but it still turned out fantastic. I think the trick is to cut the potatoes really small or...

I added zucchini, red peppers, onions, orange peppers and no mushrooms...... I loved it....... I slow cooked it for almost 6 hours..... Next time I'm doing a little less potato and adding rice f...

I didn't really care for this recipe, I can't quite put my finger on what I didn't like for sure, it was definately lacking something. Probably won't make again :(

This was decent enough to make for a cold day especially since everything was on hand. I did not change anything and to me it tasted very much like spaghetti sauce w/ potatoes and seafood, whic...