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Categories:
leeks olive oil garlic jalapeno pepper carrot ground cumin cayenne pepper ground cinnamon salt tomatoes white wine water shrimp bay scallop fresh cilantro
Viewed: 55 - Published at: 6 years agoIngredients
- 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
Method
- 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.
