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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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:
2 large leeks, white and light reen parts only, washed |
2 tablespoons olive oil |
2 teaspoons garlic, chopped, about 3 cloves |
1 teaspoon jalapeno pepper, finely chopped |
1 medium carrot, peeled |
3/4 teaspoon ground cumin |
1/8 teaspoon cayenne pepper |
1/4 teaspoon ground cinnamon |
1 1/2 teaspoons salt |
1 1/2 cups canned tomatoes, chopped, with juice |
1 cup dry white wine |
1 cup water |
3/4 lb medium shrimp, shelled, deveined, tail on |
3/4 lb sea scallops or 1 large bay scallop |
3 tablespoons fresh cilantro, coarsely chopped |
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.
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