The ultimate Seafood Stew with shrimp, scallops, clams, and mussels in a light Italian tomato and wine sauce. This easy and delicious recipe is perfect for summer and ideal for sharing with friends and family during warm-weather gatherings.
12jumbo shrimppeeled, deveined, reserve the shells
4stalks parsley
2cupswater
2tablespoonsunsalted butter
1tablespoonolive oil
2clovesgarlicminced
1/4cupshallotfinely chopped
1cupdry white wine
2dozensclamsscrubbed
1pound (500g)green musselsor black mussels, scrubbed
1large ripe tomatoseeded and diced
8large sea scallops
1/4 cupparsleychopped
salt and black pepper to taste
Instructions
n a 6-quart pot, toast the shrimp shells until they turn pink. Add parsley and water, bring to a boil, then simmer for 5 minutes. Strain the broth and set aside.
In the same pot, add butter and olive oil, melting the butter. Sauté the garlic and shallot until aromatic. Then, add the wine and shrimp broth, bringing it to a boil. Once boiling, add the clams and mussels, cover, and cook until they open.
Next, add the tomatoes, scallops, jumbo shrimp, and chopped parsley. Stir well and cook until everything is done. Season with salt and pepper to taste, then dish out and serve immediately.
Notes
If you like, get some french toast, garlic bread, or cheesy garlic bread and eat with it.