Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Shrimp and Scallop Stew




Source of Recipe


c)2004 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.


List of Ingredients




2 tablespoons olive oil
2 large leeks, white and light-green parts only, washed, sliced lengthwise, and cut into 1/2-inch dice
3 cloves garlic, minced
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 coarse salt
1 1/2 cups chopped tomatoes, with juice
1 cup dry white wine
3/4 pound medium shrimp, shelled deveined, tails intact
3/4 pound sea scallops or large bay scallops, muscle removed
3 tablespoons fresh cilantro leaves, coarsely chopped
Couscous Pilaf, recipe follows


Recipe



In a stockpot, 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.


Couscous Pilaf:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch cayenne pepper
1 2/3 cups Israeli couscous, or 1 (10-ounce) box medium-grain couscous
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 1/4 to 2 1/2 cups boiling water
2 tablespoons fresh flat-leaf parsley, coarsely chopped

In a large saucepan, heat olive oil and butter over medium-low heat. Add onion, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.
Stir in couscous, salt, pepper, and boiling water (if using Israeli couscous, add 2 1/2 cups boiling water; if using regular couscous, reduce water to 2 1/4 cups). Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve with shrimp and scallop stew.

Yield: 4 servings