Shrimp and Scallop Stew
This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.
- Servings: 4
Source: Martha Stewart Living, December/January 1995
- 2 large leeks, white and light green parts only, washed
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic (about 3 cloves)
- 1 teaspoon finely chopped seeded jalapeno pepper
- 1 medium carrot, peeled and cut into 1/4-inch dice
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 1/2 cups chopped tomatoes (canned or in cartons), with juice
- 1 cup dry white wine
- 3/4 pound medium shrimp, shelled and deveined, tail section left on
- 3/4 pound sea scallops or large bay scallops, muscle removed
- 3 tablespoons fresh coarsely chopped cilantro leaves
- Israeli Couscous Pilaf
Slice leeks in half lengthwise, and cut into 1/2-inch dice.
In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil, and lower heat to medium; cook 5 minutes.
Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.