SLOWCOOKER SEAFOOD STEW
Makes 6 servings.
1/2 cup parsley, chopped
1 pound shrimp, shells removed, deveined
1/8 tsp cayenne pepper
1 tsp dried oregano
4 cloves garlic, chopped
1 onion, chopped
1/2 cup dry red wine
28 oz can crushed tomatoes
Sourdough bread
1 pound sea scallops
1/2 tsp salt
2 tsp sugar
1 red bell pepper, cored, seeded, chopped
2 cans 6.5 oz each minced clams
28 oz can whole tomatoes, broken up
COAT slow cooker bowl with cooking spray. Add crushed tomatoes, whole tomatoes, wine, juice from 1 can of clams, onion, bell pepper, garlic, sugar, oregano, salt and cayenne. Break up tomatoes. Cover cook on high 6 hours or low 8 hours. Thirty minutes before end of cooking time, stir in shrimp, scallops and drained clams. Just before serving, stir in parsley. SERVE... with bread.
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