Shrimp and Scallop Stew with Israeli Couscous Pilaf
The chopped Italian tomatoes that come in cardboard cartons have the best consistency for this recipe, but canned tomatoes can be used as well.
- Servings: 4
Source: Martha Stewart Living
- 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 jalapeño 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 Israeli couscous pilaf.