Shellfish Minestrone

Shellfish Minestrone

8 servings

1 lb. shrimp

1/4 onion

2 cloves garlic

2 small ribs celery

1carrot

3 Tbs. oil

2 cups clam juice

3 3/4 cups chicken stock

1/2 tsp.dried rosemary

1/2 tsp. dried thyme

3 whole, peeled tomatoes

2/3 cup small macaroni
1/2 lb. scallops

Peel shrimp, reserving shells, devein and halve lengthwise. Chop onion. Mince garlic and celery. Halve carrot lengthwise and cut into thin slices. Cook shrimp shells with 2 Tbs. oil in a pot 3 Minutes. Add clam juice and chicken stock. Simmer 15 minutes. Strain broth. In the same pot, cook onion, garlic, celery and carrot in 1 Tbs. oil 5 minutes. Add herbs and tomatoes, breaking up tomatoes with a spoon. Add broth. Simmer 20 minutes. Add macaroni and cook 5 minutes. Quarter scallops, add with shrimp and simmer 5 minutes.

This recipe was originally cut out from a "For Women First" magazine at least 20 years ago..I wish I had cut the date out too. Like many frequently used old recipes it has evolved and is a little different than the original every year. I always double the recipe and often quadruple it . I use medium shrimp and large sea scallops. I usually use more onion, celery and carrot than called for. Ever since my daughter married a vegetarian I use vegetable stock when I make it (altho I think it tastes better with the chicken stock). I use canned diced tomatoes and throw in the juice as well. This year I will have to try using gluten free macaroni as my second daughter's husband has a gluten allergy..Like I said things evolve but this stew always tastes delicious and everyone always likes it. Serve with crusty bread and salad.

Happy Holidays!