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Shrimp & Scallop Stew Recipe

  • 30minutes

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Source: homecooking.about.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large leeks, white and light green parts only, washed

  2. 2 Tablespoons olive oil

  3. 2 teaspoons chopped garlic, about 3 cloves

  4. 1 jalapeno pepper, seeded and finely chopped, or less to taste

  5. 1 medium carrot, peeled and cut into a 1/4-inch dice

  6. 3/4 teaspoon ground cumin

  7. 1/8 teaspoon cayenne pepper

  8. 1/4 teaspoon ground cinnamon

  9. 1-1/2 teaspoons salt

  10. 1-1/2 cups chopped tomatoes, with juice

  11. 1 cup dry white wine

  12. 3/4 pound medium shrimp, shelled deveined, tail section left on

  13. 3/4 pound sea scallops or large bay scallops, muscle removed

  14. 3 Tablespoons fresh cilantro leaves, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Slice leeks in half lengthwise and cut into 1/2-inch dice.

  2. In a stock pot, heat oil over medium heat. Add leeks and garlic . Saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, cumin, cayenne, cinnamon , and salt. Lower heat to medium low and cook until carrots are medium tender, 4 to 5 minutes. Add tomatoes , wine , and 1 cup water. Bring to a boil and lower heat to medium; cook 5 minutes.

  3. Stir in shrimp and scallops . Cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro , and serve over Couscous Pilaf .

  4. Yield: 4 servings Recipe Source: The Martha Stewart Living Cookbook by Martha Stewart Living Editors (Clarkson N. Potter)

  5. Reprinted with permission.

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