Best 3 Shrimp And Scallop Stew Recipes

Indulge in a delightful culinary journey with our tantalizing shrimp and scallop stew recipes. These seafood stews are a symphony of flavors, combining the delicate sweetness of shrimp and the tender, briny notes of scallops. Simmered in a rich, flavorful broth, these stews offer a comforting and satisfying meal that is perfect for any occasion.

From the classic shrimp and scallop stew, featuring a creamy tomato-based broth, to the more adventurous Thai-inspired shrimp and scallop stew, bursting with aromatic spices and coconut milk, our collection of recipes caters to diverse tastes and preferences. Whether you prefer a quick and easy one-pot meal or a more elaborate dish to impress your guests, we have you covered.

Each recipe is carefully crafted with step-by-step instructions and a detailed ingredient list, ensuring that even novice cooks can create restaurant-quality stews at home. With vibrant photos and helpful tips, we guide you through the cooking process, from prepping the seafood to simmering the stew to perfection.

So, gather your ingredients, heat up your stove, and prepare to embark on a culinary adventure. Our shrimp and scallop stew recipes promise to satisfy your cravings and leave you yearning for more.

Here are our top 3 tried and tested recipes!

SHRIMP AND SCALLOP STEW

Shrimp and Scallop Stew image

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

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 15

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
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

Steps:

Slice leeks in half lengthwise, and cut into 1/2-inch dice.
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.
Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

SHRIMP AND SCALLOP STEW

Shrimp and Scallop Stew image

Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread.

Provided by Oolala

Categories Stew

Time 27m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 327, Fat 9.3, SaturatedFat 1.3, Cholesterol 157.7, Sodium 1275.7, Carbohydrate 16.4, Fiber 2.2, Sugar 5.3, Protein 33.4

BONNIE'S SHRIMP AND SCALLOP STEW

BONNIE'S SHRIMP AND SCALLOP STEW image

Fresh seafood is a rare treat in the desert because we live many miles from an ocean. However, you would never know that this dish isn't right off the Fisherman's Wharf in San Francisco, CA. This recipe is made from frozen shrimp and scallops and contains a secret ingredient. If you have access to fresh seafood, by all means...

Provided by BonniE !

Categories Seafood

Time 1h

Number Of Ingredients 14

Ingredients

12 ounces or about 16 large, frozen, scallops uncooked
12 ounces extra large, frozen shrimp, cooked, tails removed
2 anchovies, packed in olive oil, rinsed and minced
1 medium fennel bulb, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon olive or grape seed oil
5 cups water with 4 teaspoons chicken flavored better bouillon stirred in
2 cans italian diced tomatoes and juice with garlic, oregano and basil
1 can, 15 ounces, artichoke bottoms, one-inch dice
juice of a half lemon
1 teaspoon dried leaf basil
1/4 teaspoon cayenne pepper
2/3 cup, uncooked elbow macaroni. i used barilla, gluten free.

Steps:

1. Chop the artichoke bottoms and set aside.
2. Chop the fennel bulb, onion and mince the garlic.
3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
4. Thaw the scallops according to package directions.
5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
6. Add the chopped fennel bulb and cook about five minutes more.
7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
9. Add pasta to the pot and cook 10 minutes, stirring once.
10. Add the scallops and chopped artichoke bottoms.
11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!

Tips:

Prep Well: Ensure all ingredients are prepped and measured before cooking.
Cook Scallops Properly: Do not overcook scallops, as they can become tough. Cook them for about 2-3 minutes per side.
Add Liquid Gradually: When adding liquid to the stew, do so gradually and stir constantly to avoid lumps.
Use Quality Ingredients: Fresh seafood, vegetables, and herbs make a big difference in the final dish.
Season to Taste: Taste the stew as you cook and adjust seasonings as needed.

Conclusion:

This seafood stew is a delightful combination of shrimp, scallops, and vegetables in a flavorful broth. It's a quick, easy, and versatile dish that can be customized to your liking. Serve it with rice, pasta, or crusty bread for a satisfying meal. Experiment with different vegetables, herbs, and spices to create your own unique version of this classic seafood stew.

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