Shrimp & Scallop Stew
Shrimp & Scallop Stew
Shrimp & Scallop Stew
Ingredients
- 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
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.
