Shrimp & Scallop Stew

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Home > Soups - Stews > Stews

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

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; sauté, 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.

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