Shrimp and Scallop Stew
Dive into a comforting bowl of Shrimp and Scallop Stew, a seafood lover's dream packed with rich flavors and wholesome ingredients. This hearty, broth-based dish combines tender shrimp and succulent sea scallops with a medley of sautéed vegetables, simmered to perfection in a fragrant tomato, clam juice, and white wine base. Seasoned with aromatic thyme, paprika, and a hint of garlic, this stew strikes the perfect balance between savory and fresh. Ready in under an hour, it's ideal for weeknight dinners or casual entertaining. Serve it with crusty bread or over a bed of rice to soak up every last drop of the delicious, seafood-infused broth. Both satisfying and elegant, this one-pot meal is bound to become your go-to recipe for cozy nights.
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 lb sea scallops
- 2 tbsp olive oil
- 1 medium yellow onion (chopped)
- 4 cloves garlic cloves (minced)
- 2 stalks celery stalks (diced)
- 1 medium carrot (peeled and diced)
- 14 oz canned diced tomatoes (with juice)
- 2 cups clam juice (or fish stock)
- 1 cup dry white wine
- 1 tsp paprika
- 1 tsp dried thyme
- 1 leaf bay leaf
- 2 tbsp fresh parsley (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
Stir in the canned diced tomatoes with their juice, clam juice (or fish stock), dry white wine, paprika, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover, and let the stew simmer for 20 minutes to allow the flavors to meld.
While the stew simmers, rinse the shrimp and scallops under cold water. Pat them dry with a paper towel.
After 20 minutes of simmering, add the shrimp and scallops to the pot. Stir gently to coat the seafood in the broth.
Cover the pot and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque, and the scallops are firm and cooked through.
Remove the bay leaf and discard.
Taste the stew and adjust seasoning with more salt or pepper if needed.
Ladle the shrimp and scallop stew into bowls, garnish with fresh chopped parsley, and serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 9266 mg | 403% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.7 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4385 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
