Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 to 4 medium leeks (white portion only), sliced
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive or vegetable 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

Directions

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. Add shrimp and scallops; simmer 5 minutes longer or until shrimp turn pink and scallops are opaque. Yield: 6-8 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

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.

  • 3 to 4 medium leeks (white portion only), sliced
  • 1 jalapeno pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive or vegetable 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
  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. Add shrimp and scallops; simmer 5 minutes longer or until shrimp turn pink and scallops are opaque. Yield: 6-8 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

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