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Seafood in Tomato Sauce Recipe

Seafood in Tomato Sauce Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Wine Pairings

Light-Bodied White Wine

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