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 350degrees for 10 minutes or until heated through and cheese is melted.
The ingredient list fails to reveal how easily delicate seafood overcooks when combined with a long-simmering tomato base. Shrimp and bay scallops contain dense myofibrillar proteins that tighten rapidly above 140 degrees Fahrenheit. Exposing them to heat for thirty minutes turns them rubbery.
Managing Dual Cook Times
Simmer the mushroom and tomato sauce base for forty total minutes to reduce excess moisture and concentrate umami compounds. Cook the shrimp and scallops separately in a hot skillet for just two minutes per side until the shrimp turn pink and the scallops become opaque. Folding the lump crabmeat into the hot sauce off the heat preserves its fragile structure without shredding the meat into paste. Layering these components over cooked long-grain rice before a brief ten-minute bake at 350 degrees unifies the dish without toughening the protein.
- If the sauce appears too watery after simmering, increase the uncovered reduction phase by five minutes.
- Pat the shrimp and scallops thoroughly with paper towels before searing to prevent steaming in the skillet.
- Use block Parmesan cheese and grate it freshly rather than buying pre-shredded varieties coated in cellulose anti-caking agents.
