Zippy Seafood Stew Recipe

Be the first to add a review
Publisher Photo
Garden-fresh leeks and peppers add punch to this deliciously spiced stew. The flavors blend together well, showcasing the shrimp and scallops. I'd have to say this is one of my favorites.—Paul Noetzel, Grafton, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 to 4 medium leeks (white portion only), sliced
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 cups tomato puree
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 3/4 pound sea scallops

Nutritional Facts

1 cup: 192 calories, 6g fat (1g saturated fat), 88mg cholesterol, 740mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. In a Dutch oven or large kettle, saute the leeks, jalapeno and garlic in oil until tender. Add the tomato puree, water, broth and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
  2. Add shrimp and scallops; simmer 5 minutes longer or until shrimp turn pink and scallops are opaque. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zippy Seafood Stew in Taste of Home December/January 2001, p53

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Zippy Seafood Stew

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image