Serves 4
35 min
Shrimp and Scallop Stew
Recipe GLPR3c1654391a8f08
A aromatic Mediterranean-inspired seafood stew combining tender shrimp and scallops with white wine, tomatoes, and warm spices. Fresh leeks and carrots create a flavorful base, while garlic, cumin, cinnamon, and jalapeño add depth and a hint of heat. Ready in under 30 minutes, this elegant yet simple dish is naturally gluten-free and dairy-free.
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Ingredients
2 tablespoons olive oil
2 teaspoons chopped fresh garlic
2 large leeks (white and light green parts), washed and thinly sliced
1 medium carrot, peeled and diced into 1/4-inch pieces
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon finely chopped seeded jalapeño pepper
1 cup dry white wine
1 1/2 cups chopped tomatoes with juice (canned or from carton)
3/4 pound medium shrimp, peeled and deveined with tail section left on
3/4 pound sea scallops, muscle removed
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
3 tablespoons coarsely chopped fresh cilantro leaves
Directions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Add the sliced leeks and diced carrot to the pot. Sauté for about 4 to 5 minutes, stirring occasionally, until the leeks begin to soften.
Stir in the ground cumin, ground cinnamon, and chopped jalapeño. Cook for 1 minute more, stirring gently, to release the spice flavors into the oil.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Simmer for about 2 minutes to allow some of the alcohol to evaporate.
Add the chopped tomatoes with their juice to the pot. Bring the mixture to a gentle simmer and cook uncovered for about 5 minutes.
Season the mixture with salt and cayenne pepper. Stir to combine.
Gently add the shrimp and scallops to the simmering stew. Stir carefully to distribute them evenly throughout the liquid.
Simmer for 5 to 7 minutes, stirring occasionally and gently, until the shrimp are opaque and firm and the scallops are cooked through. The shrimp and scallops should reach an internal temperature of 145°F.
Remove the pot from the heat and stir in the fresh cilantro. Taste and adjust seasoning as needed.
Ladle the stew into bowls and serve warm.
