Seafood in Tomato Sauce Recipe
Seafood in Tomato Sauce Recipe photo by Taste of Home
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Seafood in Tomato Sauce Recipe

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We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! —Jeffrey MacCord, New Castle, Delaware
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 4 servings


  • 1-3/4 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 3 tablespoons canola oil, divided
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/2 pound lump crabmeat or imitation crabmeat
  • 1/2 pound bay scallops
  • 1/2 pound uncooked small shrimp, peeled and deveined
  • 1 cup cooked long grain rice
  • 3/4 cup shredded Parmesan cheese

Nutritional Facts

1 each: 399 calories, 17g fat (4g saturated fat), 171mg cholesterol, 834mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 39g protein.


  1. In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper.
  2. Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab.
  3. Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque.
  4. Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Seafood in Tomato Sauce in Country October/November 1991, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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foodiechefRN User ID: 6698563 201573
Reviewed Oct. 23, 2012

"Out of 5 stars, I rate this recipe a 10! Will definitely make it again. Since no recipe is carved into stone, I did deviate somewhat: (1) Used tomato sauce from a jar; (2) Used canned crab meat-not imitation (picking crustaceans is not one of my fortes); (3) Used fresh herbs from the garden, not dried and added one more-fresh basil; (4) Added wine to the sauce; (5) Used pasta, not rice; (6) Waited for the tomato sauce/crab to cool and then added the shrimp and scallops...overcooked shellfish is yucky. It's sleeping in the fridge overnight and after marinating will be even better tomorrow. My wife said this was the best sauce she ever had and I have to agree. In the future, I may experiment more with clams, mussels or conch (scungilli). This was fantastic...well worth the effort."

oldjoey User ID: 6872932 37657
Reviewed Oct. 21, 2012

"The 20 min prep time is a lie. It was more like an hour."

sharonkaym48 User ID: 3380282 66844
Reviewed Oct. 21, 2012

"I found this recipe years ago and enjoyed it immensely. Somewhere along the way the recipe was lost. Thank you TOH for publishing this again. As for the lady worried about expense of the meal, I've used canned crab meat and only used the lesser expensive shrimp for the combination of scallops and shrimp. I fixed this last night as written and it is a DELIGHT!"

Fernflower User ID: 5960667 41227
Reviewed Oct. 21, 2012

"We tried this last night and loved it. It is definitely a keeper ."

[email protected] User ID: 1282873 66837
Reviewed Oct. 20, 2012

"It sounds wonderful, reminiscent of some New England restaurant dishes that I've experiences. I think most of us can't afford it though. I can't buy scallops, shrimp, and lump crabmeat because the cost would take most of my week's food budget! However, if you are lucky to live close to seafood docks and warehouse outlets, this surely would be great!"

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