Shrimp & Scallop Stew Recipe

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.