Friday, June 29, 2018
SHRIMP, SCALLOP AND TOMATO STEW WITH LEMONY ORZO
BY JENNIFER BARTOLI AND THE CANADIAN LIVING TEST KITCHEN
This recipe is featured on: Quick and easy dinners that will be on the table in 30 minutes or less
You can whip up this satisfying meal in minutes, but it tastes like it took hours of simmering. The three-ingredient lemony orzo soaks up the thick tomato-based sauce and gives the dish a citrusy zing. On another night, try the stew over rice or mashed potatoes.
Portion size 4 servings
Credits: Canadian Living Magazine: May 2014
2 teaspoons olive oil
1 leek (white and light green parts only), chopped
1 carrots diced
half bulb fennel cored and chopped
3 cloves garlic minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon each smoked paprika and ground cumin
pinch hot pepper flakes
1 can (796 mL) no-salt-added diced tomatoes
200 g frozen jumbo shrimp thawed, peeled and deveined
200 g fresh or thawed frozen sea scallops
2 tablespoons chopped fresh parsley
1 cup orzo pasta
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
In a large nonstick skillet, heat oil over medium heat; cook leek, carrot, and fennel, stirring occasionally, until softened and lightly golden, about 7 minutes. Stir in garlic, half each of the pepper and salt, the paprika, cumin and hot pepper flakes; cook, stirring, until fragrant, about 1 minute.
Stir in tomatoes and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
Sprinkle shrimp and scallops with remaining pepper and salt. Stir into tomato mixture; cook, stirring occasionally until shrimp are pink and scallops are opaque 5 to 7 minutes. Stir in parsley.
Lemony Orzo: Meanwhile, cook orzo according to package directions; drain. Stir in lemon zest and lemon juice. Serve with stew.
per serving: about
Fibre5 gSodium345 mgSugars10 gProtein25 gCalories342.0Total fat5 gPotassium944 mgCholesterol73 mgSaturated fat1 gTotal carbohydrate51 g%RDI
Iron31.0Fibre0.0Folate57.0Calcium17.0Vitamin A52.0Vitamin C43.0