Description
A luxurious seafood stew made with shrimp and scallops in a creamy coconut broth, perfect for a comforting meal.
Ingredients
Scale
- 1 pound large shrimp (16–20 count, peeled and deveined)
- 1 pound sea scallops
- 4 tablespoons unsalted butter
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups light coconut milk
- 1 cup low-sodium chicken or vegetable broth
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
- Pat shrimp and scallops dry. Sear scallops in butter until golden, remove. Sear shrimp until pink, remove.
- Sauté onion in remaining butter until soft. Add garlic and spices, cook until fragrant.
- Deglaze pan with white wine, reduce by half. Add broth and coconut milk, simmer for 5 minutes.
- Return seafood to pot, turn off heat, cover and rest for 2-3 minutes. Stir in lemon juice and parsley.
- Serve immediately with crusty bread or rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Seafood, American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Keywords: Store leftovers in the fridge for up to 2 days. Reheat gently on the stove; do not boil. Do not freeze as texture will suffer.