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Seafood in Tomato Sauce

Total Time

Prep: 20 min. Cook: 50 min.


4 servings

Updated: May. 26, 2022
We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often to rave reviews nearly every time. I hope you enjoy it as much as my family does! —Jeffrey MacCord, New Castle, Delaware
Seafood in Tomato Sauce Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 350°. In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil, 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 turn pink and scallops are opaque.
  4. Divide rice among 4 individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake until heated through and cheese is melted, about 10 minutes.

Nutrition Facts

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

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