Be the first to Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 large leeks, white and light green parts only, washed
- 2 Tablespoons olive oil
- 2 teaspoons chopped garlic, about 3 cloves
- 1 jalapeno 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
Preparation:
Slice leeks in half lengthwise and cut into 1/2-inch dice.
In a stock pot, heat oil over medium heat. Add leeks and garlic. Saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, cumin, cayenne, cinnamon, 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.
Stir in shrimp and scallops. Cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf.
Yield: 4 servings
Recipe Source: The Martha Stewart Living Cookbook by Martha Stewart Living Editors (Clarkson N. Potter)
Reprinted with permission.
In a stock pot, heat oil over medium heat. Add leeks and garlic. Saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, cumin, cayenne, cinnamon, 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.
Stir in shrimp and scallops. Cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Couscous Pilaf.
Yield: 4 servings
Recipe Source: The Martha Stewart Living Cookbook by Martha Stewart Living Editors (Clarkson N. Potter)
Reprinted with permission.
