SPRING SEAFOOD STEW
1 tsp olive oil
1 cup thinly sliced leek (about 1 large)
3 cloves garlic, minced
1 cup dry white wine
14.5 ounce can fat-free, less-sodium chicken broth
¾ lb medium shrimp, peeled and deveined
¾ lb large sea scallops, cut in half horizontally
2 Tbs chilled butter, cut into small pieces
1½ cups chopped plum tomato
1 Tbs minced fresh tarragon
1 tsp grated lemon peel
½ tsp salt
½ tsp black pepper
¼ tsp ground red pepper
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add leek and garlic; cook 4 minutes or until tender, stirring occasionally. Add wine and broth; bring to a simmer. Stir in shrimp and scallops; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp and scallops are done.
2. Remove shrimp and scallops from pan with a slotted spoon; keep warm. Bring broth mixture to a boil; cook 4 minutes. Reduce heat to low. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients.
3. Divide shrimp and scallops evenly among 4 soup bowls; spoon ¾ cup broth mixture into each bowl.
Amount Per Serving
Calories From Fat (28%) 83
Total Fat 9.33g
Saturated Fat 4.22g
Dietary Fiber 1.63g
Net Carbohydrates 8.50g
WW POINTS: 7
Recipe Source: Cooking Light
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“Oh boy, everybody loved this one!! To add a hearty winter feel to it, I served it over brown rice and the whole pot was gone in minutes!”