Shrimp and Scallop Stew

Total Time
27mins
Prep 10 mins
Cook 17 mins

Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread.

Ingredients Nutrition

Directions

  1. Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
  2. In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
  3. Add leeks and garlic; saute until translucent, about 7 minutes.
  4. Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
  5. Cook until tender, 4-5 minutes.
  6. Add tomatoes, wine and 1 cup water; cover.
  7. Bring to a boil, and lower heat to medium; cook 5 minutes.
  8. Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

Reviews

(2)
Most Helpful

This is an absolutely wonderful recipe! My sister-in-law made if for us quite a few years ago, and I have made it many times since, receiving many compliments. I have served it over rice and orzo, and substituted basil and parsley if I know my guests don't care for cilantro. Don't hesitate to make this as written.

marsvand July 17, 2010

I discovered this recipe about a year ago on Martha Stewart's website. It is really a great dish. I always receive many compliments when I serve it for company. I usually substitute low sodium chicken broth for the water but otherwise generally follow the recipe. I sometimes use parsley rather than cilantro as I am not a real big fan of cilantro. This is a tasty recipe and is also very easy to prepare.

MrsJ February 04, 2009

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