Shrimp and Scallop Stew

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

  • Servings: 4
Shrimp and Scallop Stew

Source: Martha Stewart Living

Ingredients

  • 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

Directions

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

  2. 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.

  3. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

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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