Recipe for Shrimp and Scallop Stew 
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Yield:
1
Ingredients:
Amount Ingredient
2 lrg leeks, white and light green washed
2 tbl olive oil
2 tsp chopped garlic
1 x jalapeno pepper seeded, and
finely chopped, or less to taste
1 med carrot peeled, and
cut into 1/4" dice
3/4 tsp ground cumin
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/2 tsp salt
1/2 cup chopped tomatoes with juice
1 cup dry white wine
3/4 lb medium shrimp shelled, deveined,
tail section left on
3/4 lb sea scallops or large bay scallops muscle removed
3 tbl coarsely-chopped fresh cilantro leaves
Instructions:
Instructions: Slice leeks in half lengthwise and cut into 1/2-inch dice.

In a stock pot, 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 medium 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.

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