Larger test day 2 - Shrimp and scallop stew

There are few foods as elevated in my heart as scallops. And these suckers were the size of softballs.

I love New Year's day eating, because EVERYONE is eating seafood. The Kroger line for the cooked cold shrimp for shrimp cocktail was wrapped around the counter. (By the way, I learned that shrimp is good for 3 days only, so don't hang on to that stuff, eat up!)

Next  to the shrimpapalooza, we saw the scallops just waiting for a new recipe.
I love their sweet clean flavor.

I always start with the main dish, do the sides, then the salad.

The main dish is a shrimp and scallop stew, over a brown rice pilaf I took off of an Israeli couscous recipe, and a winter salad. Lets cook!

Leeks have a great flavor, but you don't eat the dark green part.

For this recipe, chop that off and also the root so you're left with pieces like this.















Next cut them in half the long way, and then make 1/2 inch cuts the short way.

Add these and some chopped garlic to a big soup pot with the olive oil.
Cook them at medium low so they dont burn, but start to brown. Stir them often.
Here is where you add the spices: cinnamon, cumin, and cayenne(I literally just shook one little sprinkle and that was enough for me).

If you have a family like mine, while you're doing all this chopping and browning, the family will pitch in with the stirring as they check out what Mom's making. Of course they will also add a rug to the kitchen, bring the dog in to eat the cat food, do some dancing and maybe sliding until you scream at them to leave and for heavens sake take the dog.

Meanwhile, peel and chop a carrot and a teaspoon of jalapeno without seeds. I'm not a fan of really hot stuff so I buy jarred "no heat" jalapeno peppers. Chop these fine as well.

Add the carrot to the pot and let that cook. Keep stirring!

As that is cooking, chop up your parsley (in lieu of cilantro) and grab the red onion and slice it. If you LIKE raw onion a lot, its fine like that, but I would suggest if you dont LOVE it, dice it finely after you get a slice cut off. A big ole mouthful of red onion can be HOT.

At this point I recall my shopping trip, where I DIDNT find the Israeli couscous, and thinking I had enough back at home, didnt pick up any regular couscous either. Turns out I needed a couple cups and I had about a half cup. Oopsie. 

Ok how about short grain brown rice? Same problem. 

I thought, well I wonder if I used half of one and half of the other... but then figured different cooking times, I'd probably end up with a crunchy headache. So i went with the old standby, Minute Rices brown rice. Took 8 minutes to cook while I fried the onions in oil and butter, so it was perfect. 

Now I got to try that thing they do with the oranges. (squee!) So I cut off the peel and pith while resting it on the cutting board. Then I held it like a professional and cut out the orange from the membranes, one at a time. I felt so pro, I tell ya. Here is the result, in an unfortunately very yellow bowl, so it's hard to see. 

Finally the hard bits (carrot, aromatics) are done so we add tomatoes and wine. (Yes! I love wine in my cooking!) This time I used vermouth because its what I had, and campari fresh tomatoes. Canned is totally fine tho.

Once that came to a boil and I dropped down to low, I added the shrimp.

Its about now that turned off the rice and added the onions. I added the cinnamon and cumin I had in the stew to this rice as well. Looking good!

Finally I added the scallops (and cut them in half) and the parsley

Finishing up the salad, I added the rest of the spring mix from yesterday, chopped black olives, and salt and pepper

To serve put the stew over the rice and the salad in a bowl. 

I hope you get to try this. I was happy to report a salad with orange, olive, and onion is actually really good. And the stew is wonderful. 

Here are the undoctored recipes: 

Shrimp and Scallop Stew

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

4

SERVINGS

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 (can use “no heat” jarred peppers)

·        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

Directions

1.     1. Slice leeks in half lengthwise, and cut into 1/2-inch dice.

2.     2. 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.

3.     3. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

Cook's Notes

The chopped Italian tomatoes that come in cardboard cartons have the best consistency for this recipe, but canned tomatoes can be used as well. Israeli couscous have a larger grain than traditional couscous.

Israeli Couscous Pilaf

This couscous can be treated like wild rice as an accompaniment to a main course.

4

SERVINGS

Ingredients

·        1 tablespoon olive oil

·        1 tablespoon unsalted butter

·        1 small onion, cut into 1/4-inch dice

·        3/4 teaspoon ground cumin

·        Pinch of cayenne pepper

·        1 2/3 cups Israeli couscous

·        1 1/4 teaspoons salt

·        1/4 teaspoon freshly ground black pepper

·        2 tablespoons coarsely chopped flat-leaf parsley

Directions

1.     1. Bring 2 1/2 cups water to a boil in a medium saucepan. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and saute for 1 minute more.

2.     2. Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.

Variations

If using regular couscous, reduce amount of water to 2 1/4 cups.

If using brown rice, you can use brown minute rice and it will work just as well.

Cook's Notes

Israeli couscous is available at Middle Eastern groceries and by mail order.

 Winter Salad

This refreshing salad balances bitter endive with oranges, olives, and onions.

4

SERVINGS

Ingredients

·        2 blood oranges

·        2 handfuls baby spring mix

·        1 slice small red onion, diced

·        1/4 cup oil-cured black olives, pitted and coarsely chopped

·        2 teaspoons olive oil

·        1/4 teaspoon salt

·        1/8 teaspoon freshly ground pepper

Directions

1.     1. Using a sharp knife, cut away peel and pith from oranges. Holding each orange over a bowl to catch the juice, remove sections by sliding the knife down one side of a section, cutting it away from the membrane. Twist the blade to lift it out. Set orange sections aside in a large bowl. Squeeze any remaining juice from the membranes into the bowl with reserved juice, and set aside.

2.     2. Add greens, onion, and olives to the orange sections. Drizzle with olive oil and sprinkle with salt and pepper. Pour reserved orange juice over salad, toss well, and serve immediately.

Cook's Notes

Blood oranges are available at many grocery stores from late fall to spring; if you can't find them, substitute any other kind of orange.