Serve over rice
Serves 4
2 Large Leeks white and lightgreen parts only, washed
2 Tablespoons olive oil
2 teaspoons chopped garlic (about 3 cloves)
1 teaspoon finely chopped jalapeno pepper
1 medium carrot, peeled
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 (canned or in cartons), with juice
1 cup dry white wine
3/4 pound medium shrimp, shelled and deveined, tail sections left on
3/4 pound sea scallops or large bay scallops, muscles removed
3 tablespoons coarsely chopped fresh cilantro leaves
1. Slice leeks in half lengthwise; then cut into 1/2 inch pieces. In a 3-quart
pot, heat oil over medium heat. Add leeks and garlic; saute until translucent, about 7 minutes. Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt. Cook until tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water; cover. Bring to a boil, and lower heat to medium; cook 5 minutes.
2. Stir in seafood; cook untill opaque 4 to 6 minutes. Add cilantro, and serve. |
Shrimp and Scallop Stew
Recipe Locked
Posted - 06/23/2015 : 08:19:23
