Shrimp & Scallop Stew with Israeli Couscous Pilaf

grannie geek shrimp & scallop stew lenten meals

This is a perfect dish to serve during Lent. Actually, it’s great anytime, and should be added to your seafood repertoire. Shrimp and Scallop Stew is easy to make and quick. Pour it on top of Israeli Couscous Pilaf and serve with garlic bread along with a nice glass of white wine, or a beer would go perfectly, too. It’s a lovely change of pace.

I can’t say enough about this recipe. The stew easily serves 4-6 people – no one will go away hungry.  There are all the standard bearer ingredients – it’s the spice that picks up this dish. Cumin and jalapeno give a pleasant but not overpowering heat, and a dash of cinnamon rounds out the flavors.

You can use fresh or frozen seafood. Just be sure to add the shrimp and scallops 5-10 minutes before serving to make sure the seafood doesn’t become overcooked and rubbery.

Israeli couscous is like regular couscous, but the pearls are larger, about three times the size of regular couscous. If there’s none in your pantry, I think regular couscous or rice pilaf would work just fine. The stew and the pilaf pair perfectly.

Need I say more? What an awesome dish – we absolutely love it!

Shrimp & Scallop Stew with Israeli Couscous Pilaf
A perfect seafood dish to serve anytime and especially during Lent. Easy and quick, the spice rounds out the flavor and makes this stew irresistable
Author:
Cuisine: Mediterranean
Recipe type: Seafood Stew
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large yellow onion, diced
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small jalapeno pepper, finely chopped, or 1-2 teaspoonsful to your taste
  • 1 medium carrot, peeled and diced
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground cayenne pepper (may omit)
  • ¼ teaspoon ground cinnamon
  • 1½ teaspoons Kosher salt
  • 1 15 oz can petite diced tomatoes or 1½ cups chopped fresh tomatoes
  • 1 cup dry white wine or chicken stock
  • 1 pound medium shrimp, peeled and deveined, completely thawed if frozen
  • 1 pound sear scallops, completely thawed if frozen
  • 3 Tablespoons chopped cilantro
  • Juice of one lime, reserve zest for garnish, if desired
  • 1 recipe Israeli Couscous Pilaf, or any couscous or rice pilaf of your choosing
Instructions
  1. Drain and rinse the shrimp and scallops. Line a sheet pan with paper towels and scatter seafood in a single layer. Cover with another layer or two of paper toweling, and pat dry. You want the seafood to be dried off to cook quickly and to not make the stew too watery.
  2. In a heavy 3-4 pot. add the olive oil over medium heat. Add the onions and cook for 5-6 minutes. Add the garlic and stir, cooking for another minute or so until the garlic becomes fragrant.
  3. Lower the heat to medium low. Add the jalapeno, carrots, cumin, cinnamon, salt and carrots. Stir and cook until the carrots become just tender.
  4. Add the tomatoes, wine and one cup of water.
  5. Bring to a boil, reduce to a gentle simmer, and continue to cook for five minutes.
  6. First, add the shrimp. Gently stir until they just become pink.
  7. Next, add the scallops. Again stirring gently until they become opaque.
  8. Serve over Israeli Couscous Pilaf with a wedge of lime.
Notes
I serve this with garlic bread to sop up the stew juices. Any rustic, crusty bread will do.

A glass or white wine or beer pairs perfectly.

 

 

Israeli Couscous Pilaf
Warmed with cumin and a dash of cayenne, this pilaf is a perfect side dish for fish or chicken. It pairs beautifully with Shrimp and Scallop Stew
Author:
Cuisine: Mediterranean
Recipe type: Rice & Grain, Side Dish
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 small onion, diced
  • ¾ teaspoon ground cumin
  • Pinch cayenne pepper
  • 1⅔ cups Israeli couscous
  • 1¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 Tablespoons fresh chopped parsley
Instructions
  1. In a large saucepan, melt olive oil and butter over medium-low heat.
  2. Add onions, and cook until lightly browned, approximately 8 minutes.
  3. Stir in cumin and cayenne, and saute for 1 minute.
  4. Stir in Couscous, salt, pepper, and 2½ cups chicken stock or boiling water.
  5. Cover, and simmer over low heat until tender and the liquid is absorbed, approximately 10 minutes.
  6. Add parsley, and serve.

 

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