San Francisco-Style Cioppino

Love seafood? In this simple dish you get all the flavors of the sea!

Makes: 6 servings   Prep: 15 min.   SLOW COOK: on high for 6 hrs. or low for 8 hrs.

• 1 can (28 oz.) crushed tomatoes
• 1 can (28 oz.) whole tomatoes, broken up
• 1/2 c. dry red wine
• 2 cans (6.5 oz. each) minced clams
• 1 large onion, chopped
• 1 sweet red pepper, cored, seeded and chopped
• 4 cloves garlic, chopped
• 2 tsp. sugar
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. Cayenne pepper
• 1 lb. med. shrimp, shells removed and deveined
• 1 lb. med. sea scallops
• 1/2 c. parsley, chopped
• Sourdough bread (optional)

1. Coat slow cooker bowl with nonstick cooking spray. Add crushed tomatoes, whole tomatoes, red wine, juice from ! can of clams, onion, red pepper, garlic, sugar, oregano, salt and cayenne. Break up tomatoes with a wooden spoon.
2. Cover and cook on high for 6 hrs. or low for 8 hrs.
3. Thirty min. before end of cooking time, stir in shrimp, scallops and drained clams. Just before serving, stir in parsley. Serve with sourdough bread if desired.

PER SERVING: 347 CAL; 4 g. FAT (1 g SAT); 48 g PRO; 26 g CARB; 5 g FIBER; 1,008 mg SODIUM; 181 mg CHOL.

HOW TO PEEL AND DEVEIN SHRIMP:

1 Pull off the head (if it is still attached) and legs.
2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag, securely close, and either discard or freeze for making shellfish stock.
Alternatively, you can leave the shell on and use a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. The shells hold a lot of flavor, so there is something to be said for cooking shrimp with their shells on.
3 Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/4-inch deep.
4 If you can see it, remove and discard the vein the runs along right under the surface of the back, with your fingers or the tip of your knife. If you can't see the vein, don't bother with it.
Return the peeled and deveined shrimp to your bowl of ice or ice water until you are ready to cook.