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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine. Ingredients:
1 teaspoon olive oil |
cooking spray |
1 cup thinly sliced leek (about 1 large leek) |
3 cloves garlic, minced |
1 cup dry white wine |
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
3/4 lb medium shrimp, peeled and deveined |
3/4 lb large scallop, cut in half horizontally |
2 tablespoons chilled butter, cut into small pieces |
1 1/2 cups chopped plum tomatoes |
1 tablespoon minced fresh tarragon |
1 teaspoon grated fresh lemon rind |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground red pepper |
Directions:
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
7. Stir in chopped tomato and remaining ingredients.
8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
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