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Shrimp and Scallop Stew

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This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.

Source: Martha Stewart Living, December/January 1995
Servings

Ingredients

Directions

Cook's Notes

The chopped Italian tomatoes that come in cardboard cartons have the best consistency for this recipe, but canned tomatoes can be used as well. Israeli couscous have a larger grain than traditional couscous.

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  • amroedl
    18 JAN, 2010
    This recipe looks great - I wonder how many it would serve? I am having a dinner party for 6 this weekend...
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