SEAFOOD STEW

SEAFOOD STEW
SEAFOOD STEW

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Teaspoon Olive Oil

  • 1

    Cup thinly sliced leek (about 1 large)

  • 3

    Garlic cloves, minced

  • 1

    Cup dry white wine

  • 1

    (14 1/2 ounce) can fat-free less-sodium chicken broth

  • 3/4

    Pound medium shrimp, peeled and deveined

  • 3/4

    Pound large sea scallops, cut in half horizontally

  • 2

    Tablespoons chilled butter, cut into small pieces

  • 1 1/2

    Cups chopped plum tomato

  • 1

    Tablespoon minced fresh tarragon

  • 1

    Teaspoon grated lemon rind

  • 1/2

    Teaspoon black pepper

  • 1/2

    Teaspoon ground red pepper

Directions

1. Heat oil in a large Dutch oven over medium heat. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally. Add wine and broth, bring to a simmer. Stir in shrimp and scallops, bring to a boil. Reduce heat, simmer 3 minutes or until shrimp and scallops are done. 2. Remove shrimp and scallops from pan with a slotted spoon; keep warm. Bring broth mixture to a boil, cook 4 minutes. Reduce heat to low. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients. 3. Divide shrimp and scallops evenly among 4 soup bowls, spoon ¾ cup broth mixture into each bowl. Yield 4 servings.

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