Tuesday, October 11, 2011

Some Like It Hot

Despite the crazy Indian Summer weather we've been having here in the Jerz, I'm in the mood for fall food. To me that means soups, stews, slow cookers, and potatoes. This week I'm fitting all of those in, heat wave or not. First up was an attempt to clear out some of the random ingredients tucked away in the fridge before we take off for the weekend. Occasionally I come up with something I totally love when I have no plans. This is totally one of those times. I can see this dish becoming a staple. It was so delicious! It becomes a really quick meal if you have some things done in advance (like extra sausage cooked from a pasta dish the night before, and the tomatoes and garlic roasted while you do laundry in the afternoon:)).

Seafood and Sausage Stew with Roasted Tomatoes

Ingredients:
1 lb. bay scallops
1 lb. large shrimp, peeled and deveined
1/2 lb. spicy Italian sausage
1 medium onion, diced
1 medium red pepper, diced
1 medium green pepper, diced
1 head of garlic
6 medium tomatoes
3 cups of chicken stock
1 tsp red pepper flakes
salt and pepper
olive oil

Preparation:
Preheat oven to 350 degrees. Slice the top off of the head of garlic, drizzle with a bit of olive oil and wrap in foil. Place in the center of a baking dish. Slice tomatoes into quarters and arrange around the garlic. Drizzle with oil and season with salt and pepper. Bake in the oven for 45 minutes to an hour or until tomatoes are soft and begin to brown. Cool slightly. Unwrap the garlic and squeeze into a bowl, reserving half for another use. Using a blender or food processor, puree tomatoes with half of the roasted garlic. Set aside.

In a large saute pan, heat a little oil over medium high heat. Add sausage and cook until browned, crumbling with a spoon. Add onions and peppers and saute until tender. Season with salt and pepper to taste. Add tomato puree and chicken stock and bring to a boil. Add red pepper flakes, reduce heat to a simmer, and cook for 10 - 15 minutes. Add shrimp and cook for 2-3 minutes before adding scallops. (If you are using small shrimp, you can add both shrimp and scallops at the same time). Cook until scallops are opaque and shrimp are pink and cooked through, about 3 more minutes. Serve in large bowls over a hunk of crusty bread for sopping!

And by the way... Congratulations, Danielle, for winning my 5th Blogiversary Giveaway!

1 comment:

Mo 'Betta said...

This looks so good!