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Shrimp and Scallop Stew

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Shrimp and Scallop Stew

The chopped Italian tomatoes that come in cardboard cartons have the best consistency for this recipe, but canned tomatoes can be used instead.

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 teaspoon 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 coarsely chopped fresh cilantro leaves

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 the couscous pilaf.
From Martha Stewart Living

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