Shrimp & Scallop Stew

Submitted by admin on Mon, 08/17/2009 - 22:25
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Description

Shrimp & Scallop Stew

Ingredients

  • 2 large leeks, white and light green parts only, washed

  • 2 tablespoons olive oil

  • 2 teaspoons chopped garlic, about 3 cloves

  • 1 jalapeño pepper, seeded and finely chopped, or less to taste

  • 1 medium carrot, peeled and cut into a 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, with juice

  • 1 cup dry white wine

  • 3/4 pound medium shrimp, shelled deveined, tail section left on

  • 3/4 pound sea scallops or large bay scallops, muscle removed

  • 3 tablespoons fresh cilantro leaves, coarsely chopped

Instructions

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

2. In a stock pot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeño, carrots, spices, and salt; lower heat to medium low and cook until carrots are medium 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.