Shrimp And Scallop Stew
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.
Steps
Slice leeks in half lengthwise.
Then cut into 1 / 2 inch pieces.
In a 3 quart enameled cast iron stew 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 , 4-5 minutes.
Add tomatoes , wine and 1 cup water.
Cover.
Bring to a boil , and lower heat to medium.
Cook 5 minutes.
Stir in seafood.
Cook until opaque , 4-5 minutes , add cilantro and serve.
Ingredients
leeks, olive oil, garlic, jalapeno pepper, carrot, ground cumin, cayenne pepper, ground cinnamon, salt, canned tomatoes, dry white wine, water, medium shrimp, sea scallops, fresh cilantro