Bonnies Shrimp And Scallop Stew Food

SHRIMP AND SCALLOP STEW

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.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
• Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
• Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
• Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SCALLOP & FISH STEW

Steps:

• Heat olive oil in dutch oven over medium high heat. Add garlic, onion, and red pepper flakes. Stir briefly, then let cook 2 minutes.
• Add scallops and fish and cook, stirring, for 1 minute. Add tomatoes, clam juice, and bell pepper. Stir well; bring to a boil and cover. Simmer 10 minutes, till all seafood is thoroughly cooked.
• Remove from heat and stir in lemon juice and parsley.
• Serve in shallow bowls; sprinkle with parmesan cheese.

SHRIMP AND SCALLOP STEW

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 CASSEROLE

Steps:

• Rinse scallops with cold water. Devein and butterfly shrimps. In a large bowl mix crushed cracker crumbs, celery, garlic powder, and melted butter.
• In a well-buttered casserole pan layer shrimp and scallops then top with cracker mixture. Dot top with butter.
• Bake in preheated 350°F oven for 20 minutes. Garnish with parsley sprigs.

SHRIMP & SCALLOP STROGANOFF

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
• Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
• In a medium bowl, mix together the flour, black pepper, and clam juice.
• Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.