Summer Seafood Stew
12 jumbo shrimp (peeled and deveined (reserve the shells))
2 dozen clams (scrubbed)
1 pound (500g) green or black mussels, scrubbed
8 large sea scallops
1 large ripe tomato (seeded and diced)
1 clove garlic (smashed and peeled, plus 1 Tablespoon finely chopped)
4 large parsley (plus 1/4 cup chopped)
1/4 cup finely chopped shallot
1 cup dry white wine
2 tablespoons butter
1 tablespoon olive oil
2 cups water
salt and black pepper to taste
In 6-quart pot, toast the Shrimp shells and the Garlic clove until the shells turn pink. Add Parsley and Water bring to boil, then boil for 5 minutes. Strain the broth and set aside.
Get a new pot, add in Butter and Olive oil until butter is melted. Add the chopped Garlic and the Shallot until aromatic. Then add in the Wine and the shrimp broth, bring to boil. Once is boiling, add the Clams and Mussels, close the lid until the mussels and clams open.
Then add in the Tomato, Scallops, Shrimps and chopped Parsley, stir evenly until cooked. Add in Salt and Pepper to taste, dish out and serve immediately.
Prep Time: 25 min Cook Time: 20 min
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