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
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
- 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.
- 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 turn pink and scallops are opaque.
- 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.
