The Pioneer Woman Tasty Kitchen
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Curry Seafood Stew

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A Nicaraguan curry seafood stew that’s light and super easy.

Ingredients

  • 2 Tablespoons Butter
  • 1 pound Shrimp, Peeled And Precooked
  • 1 pound Bay Scallops
  • 2 cups Fresh Spinach
  • ½ cups Fresh Cilantro, Chopped
  • 1 can (14 Oz. Size) Light Coconut Milk
  • ½ whole Lemon, Juiced
  • 1 teaspoon Ground Curry Powder (more If Desired)
  • ½ teaspoons Ginger Powder
  • ¼ teaspoons Nutmeg
  • 1 pinch Cloves

Preparation

In a large pot, melt butter over medium heat. Add the shrimp and scallops and saute for 2-3 minutes. Toss in the spinach, cilantro, coconut milk, lemon juice and spices and mix well. Reduce the heat to low, cover and let the stew simmer for 5 minutes. Serve stew in soup bowls on its own, or over white rice.

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Profile photo of Brianne

Brianne on 9.4.2013

Great easy recipe. I ended up making this with shrimp, scallops and mussels. Delicious. Thank you for sharing.

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