Shrimp and Scallop Stew with Israeli Couscous Pilaf
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 jalapeño pepper
1 medium carrot, peeled and cut into 1/4-inch dice
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups chopped tomatoes, with juice
1 cup dry white wine
3/4 pound medium shrimp, shelled and deveined, tail section left on
3/4 pound sea scallops, muscle removed
3 tablespoons fresh coarsely chopped cilantro leaves
Israeli Couscous Pilaf
1. Slice leeks in half lengthwise, and cut into 1/2-inch dice.
2. In a stockpot, heat oil over medium heat. Add leeks and garlic; sauté, stirring, until translucent, about 7 minutes.
Add jalapeño, 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.
3. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes.
Remove from heat, add cilantro, and serve over Israeli couscous pilaf.
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