Slow-Simmered Seafood Stew

By Valarie

Ingredients

• 2 onions, chopped
• 1 large green bell pepper, cut into 1/2-inch pieces
• 1 pound fresh okra, cut into 1/2-inch pieces
• 2 1/2 cups marinara sauce
• 1 pound medium shrimp, peeled and deveined
• 1 pound bay scallops
• 1 teaspoon crushed red pepper
• 1/4 cup EVOO
• 1/2 cup (packed) fresh basil leaves
• Salt and pepper
• 1 log prepared potenta, sliced into 16 slices and grilled

Preparation

Step 1

Layer the onions, bell pepper and okra in a large slow cooker. Pour in the marinara. Cover and cook on high until the vegetables are tender, about 3 1/2 hours.

Stir in the shrimp, scallops and crushed red pepper; drizzle with the EVOO. Cover and cook until the seafood is firm, about 15 minutes. Stir in the basil; season with salt and pepper.

Divide the slices of grilled polenta among plates. Top with the seafood mixture.