Best 3 Shrimp And Scallop Stew Recipes

Shrimp and scallop stew is a delicious and flavorful seafood dish that can be enjoyed by people of all ages. It is a versatile dish that can be served as an appetizer, main course, or side dish. Shrimp and scallop stew is also a great way to get your daily dose of protein and omega-3 fatty acids. With so many different variations of this classic dish, you're sure to find a recipe that suits your taste buds.

Here are our top 3 tried and tested recipes!

SHRIMP AND SCALLOP STEW

Shrimp and Scallop Stew image

This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 15

Ingredients

2 large leeks, white and light green parts only, washed
2 tablespoons olive oil
2 teaspoons chopped garlic (about 3 cloves)
1 teaspoon finely chopped seeded jalapeno pepper
1 medium carrot, peeled and cut into 1/4-inch dice
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups chopped tomatoes (canned or in cartons), with juice
1 cup dry white wine
3/4 pound medium shrimp, shelled and deveined, tail section left on
3/4 pound sea scallops or large bay scallops, muscle removed
3 tablespoons fresh coarsely chopped cilantro leaves
Israeli Couscous Pilaf

Steps:

Slice leeks in half lengthwise, and cut into 1/2-inch dice.
In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil, and lower heat to medium; cook 5 minutes.
Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

SHRIMP AND SCALLOP STEW

Shrimp and Scallop Stew image

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.

Provided by Oolala

Categories Stew

Time 27m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
Add leeks and garlic; saute until translucent, about 7 minutes.
Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
Cook until tender, 4-5 minutes.
Add tomatoes, wine and 1 cup water; cover.
Bring to a boil, and lower heat to medium; cook 5 minutes.
Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.

Nutrition Facts : Calories 327, Fat 9.3, SaturatedFat 1.3, Cholesterol 157.7, Sodium 1275.7, Carbohydrate 16.4, Fiber 2.2, Sugar 5.3, Protein 33.4

BONNIE'S SHRIMP AND SCALLOP STEW

BONNIE'S SHRIMP AND SCALLOP STEW image

Fresh seafood is a rare treat in the desert because we live many miles from an ocean. However, you would never know that this dish isn't right off the Fisherman's Wharf in San Francisco, CA. This recipe is made from frozen shrimp and scallops and contains a secret ingredient. If you have access to fresh seafood, by all means...

Provided by BonniE !

Categories Seafood

Time 1h

Number Of Ingredients 14

Ingredients

12 ounces or about 16 large, frozen, scallops uncooked
12 ounces extra large, frozen shrimp, cooked, tails removed
2 anchovies, packed in olive oil, rinsed and minced
1 medium fennel bulb, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon olive or grape seed oil
5 cups water with 4 teaspoons chicken flavored better bouillon stirred in
2 cans italian diced tomatoes and juice with garlic, oregano and basil
1 can, 15 ounces, artichoke bottoms, one-inch dice
juice of a half lemon
1 teaspoon dried leaf basil
1/4 teaspoon cayenne pepper
2/3 cup, uncooked elbow macaroni. i used barilla, gluten free.

Steps:

1. Chop the artichoke bottoms and set aside.
2. Chop the fennel bulb, onion and mince the garlic.
3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
4. Thaw the scallops according to package directions.
5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
6. Add the chopped fennel bulb and cook about five minutes more.
7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
9. Add pasta to the pot and cook 10 minutes, stirring once.
10. Add the scallops and chopped artichoke bottoms.
11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!

Tips:

Use fresh seafood. This will give your stew the best flavor.
Don't overcook the seafood. Shrimp and scallops cook quickly, so be careful not to overcook them or they will become tough.
Use a variety of vegetables. This will add color, flavor, and texture to your stew.
Don't be afraid to experiment with different spices and herbs. There are many different ways to flavor a shrimp and scallop stew, so feel free to get creative.
Serve your stew with a side of crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Shrimp and scallop stew is a delicious and easy-to-make seafood dish that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. With a few simple ingredients, you can create a flavorful and satisfying stew that the whole family will enjoy. So next time you're looking for a quick and easy seafood dinner, give shrimp and scallop stew a try. You won't be disappointed!

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