Shrimp and Scallop Stew Recipe

Yesterday I promised I would post this recipe for Shrimp and Scallop Stew. Peggy found it at a great website www.lowfatlifestyle.com. I added a bit more ground red pepper, and some Tapatio Mexican hot sauce to give it some extra heat; then served it with artisan sourdough bread for dipping. Enjoy!
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Shrimp and Scallop Stew
Serve with crusty French bread.

Servings: 4

• 10 ounces fresh or frozen medium shrimp in shells
• 10 ounces fresh or frozen scallops
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 1 tablespoon cooking oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper *
• 1 cup vegetable broth
• 1 cup finely chopped tomatoes
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon ground saffron
• Parsley for Garnish

Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and scallops; pat dry.

In a large saucepan, cook onion and garlic in hot oil until tender. Stir in cumin, cinnamon and red pepper; cook and stir for 1 minute. Stir in broth, tomatoes, salt, and saffron. Bring to a boil; add shrimp and scallops. Return to boiling; reduce heat. Simmer, covered about 5 minutes. If desired. garnish with snipped parsley.

COOK'S NOTE: If sensitive to heat, lower red pepper to 1/8 teaspoon.

Per Serving: 240 Calories; 6g Fat (24.4% calories from fat); 1g Saturated Fat; 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 750mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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