SEAFOOD IN TOMATO SAUCE

Seafood in Tomato Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 13

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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

Steps:

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° for 10 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 399 calories, Fat 17g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 834mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.