Quick Shrimp and Scallop Stew

Bowl of Puerto Rican shrimp and scallop stew garnished with parsley, served with white rice and half an avocado on the side.

5 from 2 votes

Quick Shrimp and Scallop Stew

Shrimp and Scallop Stew is one of my go-to recipes, easy to make and full of bold, comforting flavor. It comes together fast with pantry staples and fresh seafood.

Prep Time30

Cook Time20

Total Time50

Course: Main Course, Seafood

Cuisine: Puerto Rican

Cooking Technique: simmering, stewing

Servings: servings

Calories: 204kcal

Author: Zoé Forestier

Cost: $30.00

Equipment

braiser pan

Ingredients

2 tablespoon olive oil
1 cup onion peeled and small diced
½ cup aji dulce chopped (bell pepper optional)
2 tablespoon sofrito
1 tablespoon tomato paste
4 cloves garlic peeled and minced
1 can diced tomatoes
½ cup White Wine
1 cup Broth fish or seafood
1 lb shrimp peeled and deveined
1 lb scallops pat dried

Instructions

Warm a sauté pan over medium heat and add olive oil. Once the oil shimmers, add diced onions and chopped ají dulce. Cook until the onions are tender and lightly golden.
Add chopped garlic and tomato paste. Stir to combine and cook for a minute or two until the paste darkens and becomes fragrant.
Stir in the diced tomatoes, scraping the pan to lift any browned bits. Simmer until the mixture thickens slightly and the tomatoes soften.
Add the fish broth and white wine. Bring to a simmer and cook for a few minutes to let the flavors come together.
Gently stir in the shrimp and scallops. Simmer just until the shrimp are opaque and the scallops are cooked through, about 3–5 minutes.
Taste and adjust seasoning if needed. Serve hot with arroz blanco, funche, or tostones.

Notes

Ingredient Spotlight: Rock Shrimp

If you can find them, rock shrimp are worth the splurge. Their sweet, firm texture and lobster-like flavor give this stew a touch of luxury. I used them in my original version and loved the bite they bring compared to regular shrimp. If they're not available, any peeled shrimp will still work beautifully.

Top Tip

When cooking seafood in a sauce like this, keep in mind that the sauce retains heat and continues to cook even after you turn off the stove. It’s okay to stop cooking just before the shrimp and scallops are entirely done; let the residual heat finish the job. This leaves you with tender, juicy seafood instead of rubbery bites.

Expert Tips

- Dry your scallops before cooking: Pat them dry with a paper towel so they sear, not steam. This keeps the broth from getting watery and helps concentrate flavor.

- Let the tomato paste caramelize: Don’t rush this step. Caramelizing deepens the base and gives the stew a richer, more developed taste.

- Don’t overcrowd the pan: Use a wide skillet or sauté pan so the seafood cooks evenly and doesn’t poach in its juices.

- Add the seafood last: Shrimp and scallops cook fast, adding them at the end keeps them tender and prevents that rubbery texture.

- Use your leftover broth wisely: If you’ve recently cooked mussels or clams, like the broth from my Steamed Mussels with sofrito white wine, save that broth and use it in place of fish stock for extra depth and that briny touch.

- Store leftovers carefully: Seafood doesn’t reheat well more than once. Store stew in a shallow container, cool it quickly, and reheat gently the next day, just until warm. Avoid microwaving to keep the shrimp and scallops from overcooking.

Nutrition