South of the Border Shrimp & Scallops



3- 4 mediums leeks, white portion only – sliced
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
2 Tablespoons Olive Oil
1 1/2 cups tomato puree
1 cup water
1 cup chicken broth
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 lb. uncooked medium shrimp – peeled and deveined
3/4 lb. sea scallops

In a dutch oven, or large kettle, saute the leeks, jalapeno and garlic in oil until tender.

Add tomato puree, water, broth and seasonings.

Bring to a boil.

Reduce heat. Simmer uncoverd for 10 – 15 minutes.

Add shrimp and scallops. Simmer 5 minutes longer, or until sprimp turns pink and scallops are opaque.

Serve over either rice or pasta.

Serves 6-8



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