Shrimp And Scallop Stew

• 2 large leeks (white and light green parts only), washed
• 2 Tbsp. olive oil
• 2 tsp. chopped garlic (about 3 cloves)
• 1 tsp. finely chopped, seeded jalapeno peppers
• 1 medium carrot, peeled and cut into 1/4-inch dice
• 3/4 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1/4 tsp. ground cinnamon
• 1 1/2 tsp. salt
• 1 1/2 c. chopped tomatoes with juice
• 1 c. dry white wine
• 3/4 lb. medium shrimp, shelled and deveined
• 3/4 lb. sea scallops or larger bay scallops
• 3 Tbsp. coarsely chopped Italian parsley
• 1 c. water

1. Slice leeks in half lengthwise and cut into 1/2-inch dice. In stockpot, heat oil over medium heat. Add leeks and garlic and saut, stirring until translucent, about 7 minutes. Add jalapeno peppers, carrots, spices and salt; lower heat to medium-low and cook until carrots are almost tender (4 or 5 minutes).
2. Add tomatoes, wine and 1 cup water.
3. Bring to a boil and then lower heat to medium.
4. Cook 5 minutes. Stir in shrimp and scallops. Cook until opaque, 4 to 6 minutes. Remove from heat. Add parsley and serve over rice or couscous pilaf. Serves 4.

leeks, olive oil, garlic, peppers, carrot, cumin, cayenne pepper, ground cinnamon, salt, tomatoes, white wine, shrimp, italian parsley, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9538 (may not work)