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!
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!
- 1 garlic clove minced
- salt and pepper to taste
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 3/4 cup shredded parmesan cheese
- 1-1/2 teaspoons dried oregano
- 1-3/4 cups sliced fresh mushrooms
- 3 tablespoons canola oil divided
- 1/2 pound bay scallops
- 1/2 pound uncooked small shrimp peeled and deveined
- 1 cup cooked long grain rice
- 1 can (14-1/2 ounces) diced tomatoes drained
- 1/2 pound lump crabmeat or imitation crabmeat
- Carbohydrate 16.5746125 g
- Cholesterol 151.4136347 mg
- Fat 16.172330097 g
- Fiber 0.262875002622604 g
- Protein 32.248743050875 g
- Saturated Fat 3.6709596011875 g
- Serving Size 1 1 serving (253g)
- Sodium 841.485354391667 mg
- Sugar 16.3117374973774 g
- Trans Fat 0.725952307287499 g
- Calories 349 calories
Step-by-step
- 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 scallops.
- Spoon tomato mixture over rice and sprinkle with Parmesan cheese.
- Bake at 350 degrees for 10 minutes or until heated through and cheese is melted.
A Chesapeake Bay Delight: My Go-To Seafood in Tomato Sauce Recipe
As a busy mom living near the beautiful Chesapeake Bay, finding time for elaborate meals isn't always easy. But when I want to impress guests or simply treat my family to something special, this Seafood in Tomato Sauce recipe is my go-to. It's surprisingly simple to make, yet delivers a burst of fresh, vibrant flavors that always leave everyone wanting more. The best part? It's incredibly versatile; I can easily adjust the seafood based on what's freshest at the market that week.
The recipe itself is a family heirloom, passed down with slight tweaks over the years. It started as a simple weeknight dinner but quickly evolved into a crowd-pleaser, earning rave reviews every time I serve it. The combination of succulent seafood—tender scallops, juicy shrimp, and flaky crab—simmering in a rich, tangy tomato sauce is truly irresistible. The sauce itself is a masterpiece of simplicity: a medley of fresh herbs—oregano and thyme—sweetness from a touch of sugar, and the subtle earthiness of sautéed mushrooms and garlic all dancing together in perfect harmony. The creamy parmesan topping adds a wonderful final touch, completing the symphony of flavors.
The preparation is straightforward, even on a busy weeknight. The key is to work efficiently, prepping the vegetables and seafood while the sauce simmers. This allows for a seamless flow in the kitchen and prevents any last-minute chaos. I often find myself multitasking, prepping the rice while the seafood cooks, then assembling the dish just before popping it into the oven. The 10-minute bake time allows for the perfect blend of warm flavors and melted cheese— a comforting and satisfying experience for all.
Beyond the ease and deliciousness, this recipe holds a special place in my heart. It’s a reminder of the bounty of our local waters and the simple joys of sharing a delicious meal with loved ones. Whether it's a casual gathering with friends or a special family dinner, this Seafood in Tomato Sauce recipe always brings a smile to everyone's face. The rich, savory flavors, the beautiful presentation, and the ease of preparation make it a perfect choice for any occasion.
I often adapt this recipe based on seasonal ingredients. During the summer, when the local markets overflow with fresh tomatoes, I'll use even more of them in the sauce, enhancing its sweetness and depth. In the colder months, I might add a touch of white wine or a pinch of red pepper flakes for an extra layer of warmth and complexity. The beauty of this recipe is its flexibility—feel free to experiment and create your own variations. The core flavors remain consistent and always deliver a fantastic result. It's become more than just a recipe—it’s a culinary tradition that I cherish and continue to share with my loved ones.
Serving suggestions: A simple side salad dressed with a light vinaigrette complements this dish beautifully. Crusty bread is also a perfect companion, ideal for soaking up the delicious tomato sauce. And for a truly special occasion, consider serving this dish with a chilled white wine, such as Sauvignon Blanc or Pinot Grigio.
So, next time you're looking for a quick, yet impressive meal, give this Seafood in Tomato Sauce recipe a try. It’s a culinary treasure that's sure to become a staple in your kitchen, just as it has in mine. Enjoy!
