Bonnies Shrimp And Scallop Stew Recipes

BONNIE'S SHRIMP AND SCALLOP STEW

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!

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

SHRIMP AND SCALLOP STEW

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.

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

SHRIMP AND SCALLOP STEW

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.

MEDITERRANEAN SEAFOOD STEW

Steps:

• In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.

EASY SHRIMP & SCALLOP SOUP

Steps:

• Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
• Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
• Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.