I’m excited to share this month’s recipe from the Secret Recipe Club. I was paired up with the Cookaholic Wife. I love her blog design– it has a similar color scheme to mine, and I really enjoyed digging around for recipes.
At first, I was set on making something with bananas. I have a bunch of bananas a little past their prime, and I found some delicious recipes- pumpkin banana bread and chocolate chip banana muffins- but then I found this– Seafood Stew. This resulted in an immediate change in plans!! I had almost everything for the recipe, so it was perfect to make for dinner. I paired it with garlic monkey bread, which will be on the blog later next week.
Enjoy the seafood stew!
And… PLEASE do yourself a favor and click below to check out these other fabulous recipes that were discovered during this month’s Secret Recipe Club!
- 1 tbs olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 28 oz can crushed tomatoes
- 2- 14.5 oz cans diced tomatoes, not drained
- 1/2 cup whitewine
- 2 tbs dried parsley
- 2 tsp Worcestershire sauce
- 1 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 10 oz frozen spinach
- 1/2 lb shrimp, peeled and deveined
- 2- 6 oz baby clams, drained
- Servings: 6
- Difficulty: easy
Heat olive oil in a large saucepan over medium heat. Add the onion, pepper and garlic and cook for 5 minutes or until slightly softened.
Add the crushed tomatoes, diced tomatoes, wine, parsley, Worcestershire sauce, crushed red pepper flakes and oregano. Bring to a boil. Add spinach. Reduce the heat and let simmer for 20 minutes, stirring occasionally.
Add the shrimp and clams. Return to a boil and boil for 6-8 minutes or until the scallops are tender and the shrimp are pink.