Shrimp & Scallop Stew

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Shrimp & Scallop Stew

Shrimp & Scallop Stew


  • 3 tablespoons fresh cilantro leaves coarsely chopped
  • 3/4 pound sea scallops or large bay scallops muscle removed
  • 3/4 pound medium shrimp shelled deveined, tail section left on
  • 1 cup dry white wine
  • 1 1/2 cups chopped tomatoes with juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon ground cumi


  • 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.

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