Shrimp And Scallop Stew

Recipe Ingredients

2		Leeks, white and light green - washed (large)
2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Chopped garlic
1		Jalapeño pepper - seeded, and
		Finely chopped, or less to taste
1		Carrot - peeled, and (medium)
		Cut into 1/4" dice
3/4 teaspoon	3.8ml	Ground cumin
1/8 teaspoon	0.6ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Salt
1 1/2 cups	355ml	Chopped tomatoes with juice
1 cup	237ml	Dry white wine
3/4 lb	340g / 11oz	Medium shrimp - shelled, deveined,
		Tail section left on
3/4 lb	340g / 11oz	Sea scallops or large bay scallops - muscle removed
3 tablespoons	45ml	Coarsely-chopped fresh cilantro leaves
		Couscous Pilaf - (see recipe)

Recipe Instructions

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 jalapeño, carrots, spices, 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.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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