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I've been perfecting this shrimp and scallop stew for years, and it's become family favorite. Rich flavors meld beautifully in savory fish stock, creating comfort food that's both elegant and satisfying. Tender seafood mingles with aromatic herbs, resulting in mouthwatering bites bursting with oceanic goodness. Best part? It's surprisingly simple to whip up, even on busy weeknights. Grab your pot and let's dive into this scrumptious stew that'll transport you straight to coastal bliss!
Ingredients for Shrimp and Scallop Stew
- Shrimp: Sweet and succulent seafood that adds a delicate flavor and texture to the stew, a star ingredient in this dish.
- Scallops: Tender and buttery shellfish that pairs perfectly with shrimp, adding richness and depth to the stew.
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Essential Tools for Making This Seafood Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the onion and parsley with precision and ease.
- Cutting board: Provides a stable surface for cutting and preparing the vegetables and herbs.
Shrimp And Scallop Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 lb Scallops
- 2 tbsp Olive oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 can Diced tomatoes (14.5 oz)
- 4 cups Fish stock
- 1 tsp Thyme dried
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh parsley, chopped
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Instructions:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in diced tomatoes and fish stock. Bring to a simmer.
- Add thyme, salt, and black pepper. Simmer for 10 minutes.
- Add shrimp and scallops to the pot. Cook until seafood is opaque, about 5-7 minutes.
- Stir in fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
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Can You Make Shrimp and Scallop Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not add the shrimp and scallops.
- Let the stew cool completely before transferring to an airtight container.
- Refrigerate for up to 2 days.
- When ready to serve, reheat the stew and add the shrimp and scallops to cook until done.
Freezing Instructions
- Prepare the stew without adding the seafood.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
- To serve, thaw the stew in the refrigerator overnight.
- Reheat on the stove and add the shrimp and scallops to cook through.
Scallops are a great source of magnesium, which can help regulate blood sugar levels and support muscle and nerve function.
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