A high protein seafood stew with a spicy Moroccan twist! Serve with my Saffron Quinoa Pilaf with Almonds, Dried Apricots and Spinach.
A Braising Pan with Lid
Measuring Cups & Spoons
A Sharp Kitchen Knife
A Wooden Spoon
A Serving Platter
1 LB Sea Scallops, Sliced in Half
1 LB Wild Shrimp, Sliced in Half
3 Tbsp Harissa Infused Olive Oil
2 Cups Tomatoes, Chopped
2 Large Onions, Sliced
1/2 Cup Green or Black Olives, Sliced
2 Preserved Lemons, Chopped, Seeds Removed
1/3 Cup Cilantro, Chopped
1/3 Cup Parsley, Chopped
1 Tbsp Garlic, Minced
1 Tsp Organic Cumin
1 Tsp Turmeric
1 Tsp Ginger
Pinch Organic Saffron
1 Tsp Sea Salt
Fresh Ground Pepper to Personal Taste
1) Preheat the pan over medium-high heat. Add the Harissa infused olive oil and swirl it around the pan. Add onions; sautee until opaque. Add the cumin, turmeric and ginger to the pan, stirring them to bring out their fragrance; Add the shrimp and scallops ,stir them around the pan; add the tomatoes, stir in the garlic, saffron, (optional) cilantro, (optional) parsley, black olives and preserved lemons. Cover the pan, reduce the heat to low and simmer for about 5 – 7 minutes.
2) Serve and enjoy!
This dish can be made with chicken, beef or lamb.
• 241 Calories
• 29 grams of Protein
• 12 grams of Total Carbohydrates
• 2 grams of Sugar
• 3 grams of Fiber
• 9 grams of Total Fat
• 1 gram of Saturated Fat
• 0 grams of Trans Fat
• 138 mg of Cholesterol
• 664 mg of Sodium
• 91% RDA Vitamin K
• 77% RDA Vitamin C
• 65% RDA Selenium
• 35% RDA Phosphorus
• 33% RDA Vitamin B12
• 28% RDA Vitamin D
• 28% RDA Sodium
• 22% RDA Magnesium
• 21% RDA Vitamin A
• 20% RDA Copper
• 18% RDA Iron
• 18% RDA Potassium
• 17% RDA Niacin
• 16% RDA Vitamin B6
• 16% RDA Manganese
• 12% RDA Vitamin E
• 12% RDA Zinc
• 10% RDA Calcium
• Glycemic load: 5
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
