Shrimp & Scallop Stew with Israeli Couscous Pilaf
Prep time
Cook time
Total time
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
Recipe type: Seafood Stew
Cuisine: Mediterranean
Serves: 4-6
  • 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
  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.
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.
Recipe by At Mimi's Table at