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Seafood in Tomato Sauce

 Seafood in Tomato Sauce
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
4 ServingsPrep: 20 min. Cook: 45 min.


  • 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


  • 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.
  • Bring to a boil. Reduce heat; cook and simmer for 30 minutes.
  • Uncover; cook 10 minutes longer. Remove from the heat; stir in crab.
  • Meanwhile, in a large skillet, cook scallops and shrimp in remaining
  • oil until shrimp are pink and scallops are opaque.
  • Divide rice among four individual baking dishes. Top with shrimp and

2 of 2

Seafood in Tomato Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.