Spicy Seafood Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spicy Seafood Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spicy Seafood Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds potatoes, peeled and
• diced
• 1 pound carrots, 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 pound sea scallops
• 1 pound uncooked medium
• shrimp, peeled and deveined

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a 5-qt. slow cooker, combine the first eight ingredients

Step 2: Technique & Execution

Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender

Step 3: Technique & Execution

Stir in the water, scallops and shrimp

Step 4: Technique & Execution

Cover and cook for 15-20 minutes or until scallops are opaque and shrimp turn pink.