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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! 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.
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