Savory Shrimp and Scallops Pot
Indulge in this rich and hearty seafood stew, combining the delicate flavors of succulent shrimp and tender sea scallops simmered in a fragrant broth of leeks, garlic, and spices. This recipe, inspired by Martha Stewart's classic cast iron cooking methods, highlights the natural sweetness of fresh seafood while boasting Mediterranean-inspired zest from white wine and jalapeños. Perfectly served over fluffy rice and accompanied by crusty artisan bread, this dish promises comfort and sophistication in every bite. Experience the warmth of home-cooked meals with this delightful stew that serves as an impressive yet approachable centerpiece for any gathering.
N/A
Servings
120
Calories
15
Ingredients
Ingredients
leeks
2 large (white and light green parts only, washed and sliced)
olive oil
2 tablespoons (for sautéing)
garlic
2 teaspoons (chopped, about 3 cloves)
jalapeno pepper
1 teaspoon (finely chopped)
carrot
1 medium (peeled and diced or shredded)
ground cumin
3/4 teaspoon
cayenne pepper
1/8 teaspoon
ground cinnamon
1/4 teaspoon
salt
1 1/2 teaspoons
canned tomatoes
1 1/2 cups (chopped with juice)
dry white wine
1 cup
water
1 cup
medium shrimp
3/4 lb (shelled, deveined, tail on)
sea scallops
3/4 lb (or 1 large bay scallop)
fresh cilantro
3 tablespoons (coarsely chopped)
Instructions
1
Begin by preparing the leeks: slice them in half lengthwise, then cut them into 1/2 inch pieces. Make sure to wash them thoroughly to remove any grit.
2
In a 3-quart enameled cast iron stew pot, heat the olive oil over medium heat until shimmering.
3
Add the sliced leeks and chopped garlic to the pot, sautéing them for about 7 minutes or until they become soft and translucent.
4
Incorporate the finely chopped jalapeño, peeled carrot (shredded or diced), ground cumin, cayenne pepper, ground cinnamon, and salt. Cook for an additional 4-5 minutes until the vegetables are tender.
5
Pour in the chopped canned tomatoes with their juice, dry white wine, and 1 cup of water. Stir gently to combine, then cover the pot.
6
Bring the mixture to a rolling boil, then reduce the heat to medium and allow it to simmer for 5 minutes, allowing the flavors to meld.
7
Carefully stir in the medium shrimp and scallops. Cook, stirring occasionally, until the seafood is cooked through and opaque, about 4-5 minutes.
8
Remove the pot from heat and gently fold in the freshly chopped cilantro before serving.
Nutrition Information
4.5
Fat
11.25
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Shrimp and Scallops Pot?
It is a rich and hearty seafood stew featuring shrimp and sea scallops simmered in a fragrant broth of leeks, garlic, and Mediterranean-inspired spices.
How many calories are in a serving of this seafood pot?
There are 120 calories per serving.
What are the primary seafood ingredients used?
The recipe uses 3/4 lb of shelled and deveined medium shrimp and 3/4 lb of sea scallops.
How much protein does this dish provide?
This dish contains 10 grams of protein per serving.
What kind of pot is recommended for cooking this stew?
A 3-quart enameled cast iron stew pot is recommended for the best results.
How should the leeks be prepared?
Slice the white and light green parts in half lengthwise, then cut them into 1/2 inch pieces and wash thoroughly to remove grit.
What spices are used to flavor the broth?
The broth is flavored with ground cumin, cayenne pepper, ground cinnamon, and salt.
What type of wine should be used in the recipe?
The recipe calls for 1 cup of dry white wine.
How long should the leeks and garlic be sautéed?
They should be sautéed in olive oil for about 7 minutes or until they become soft and translucent.
Is this recipe spicy?
It has a mild to moderate heat from 1 teaspoon of finely chopped jalapeño and 1/8 teaspoon of cayenne pepper.
How much fat is in this recipe?
This recipe contains 4.5 grams of fat per serving.
What kind of tomatoes are used in the broth?
The recipe uses 1 1/2 cups of chopped canned tomatoes along with their juice.
How long does it take to cook the shrimp and scallops?
The seafood takes approximately 4-5 minutes to cook until it is opaque and cooked through.
When should the cilantro be added?
Freshly chopped cilantro should be gently folded into the pot after it has been removed from the heat.
What are the carbohydrate counts for this dish?
Each serving contains 11.25 grams of carbohydrates.
How should the carrot be prepared for the stew?
One medium carrot should be peeled and then either diced or shredded.
Can I use bay scallops instead of sea scallops?
Yes, you can use sea scallops or 1 large bay scallop as an alternative.
What is the recommended serving suggestion?
The stew is best served over fluffy rice and accompanied by crusty artisan bread.
How much water is added to the stew?
The recipe requires 1 cup of water in addition to the wine and tomato juice.
What temperature should the olive oil be before adding leeks?
The olive oil should be heated over medium heat until it is shimmering.
Who is the inspiration for this cooking method?
The recipe is inspired by Martha Stewart's classic cast iron cooking methods.
How many garlic cloves are needed?
You will need approximately 3 cloves of garlic, which equals 2 teaspoons when chopped.
What tags are associated with this recipe?
Tags include seafood, stew, shrimp, scallops, hearty, comfort food, cast iron, Martha Stewart, and Mediterranean flavors.
What is the total number of ingredients in this recipe?
There are a total of 15 ingredients.
How much salt is used in the dish?
The recipe calls for 1 1/2 teaspoons of salt.
Does this recipe contain ground cinnamon?
Yes, it uses 1/4 teaspoon of ground cinnamon to add depth to the Mediterranean flavor profile.
How long do the vegetables cook once the spices are added?
Cook the vegetables for an additional 4-5 minutes until they are tender.
What should the liquid do before you reduce the heat to a simmer?
The mixture should be brought to a rolling boil before reducing the heat to medium.
How long should the broth simmer before adding seafood?
The broth should simmer for 5 minutes to allow the flavors to meld.
Is the shrimp used with the tail on or off?
The recipe specifies using medium shrimp that are shelled and deveined, but with the tail left on.