BAKED SCALLOPS OR SHRIMP IN CREOLE SAUCE

BAKED SCALLOPS OR SHRIMP IN
CREOLE SAUCE

4 to 6 servings

 


A viewer requested
this recipe for Creole-style Shrimp

 

  • 1
    medium onion, peeled and chopped
  • 1
    tablespoon extra virgin olive oil
  • 1
    (16-ounce) can diced tomatoes, undrained (include liquid)
  • 1
    (15-ounce) can tomato sauce
  • 1
    fresh or dried bay leaf, crumbled
  • 1
    tablespoon minced parsley (no stems)
  • 1
    tablespoon finely snipped fresh thyme leaves or 1 teaspoon dried
    thyme leaves
  • Several
    grains cayenne pepper or several drops hot pepper sauce or to taste
  • Salt
    and freshly ground black pepper to taste
  • 1
    medium green pepper, cored, seeded, and chopped
  • ½
    cup chopped celery
  • 1
    to 1½ pounds sea or bay scallops or peeled deveined uncooked shrimp, or ½ to
    ¾  pound of each (see note)
  • Sprigs
    of fresh parsley and thyme for garnish (optional)

 

In
a medium heavy saucepan, sauté onion in hot olive oil over moderate heat until just
crisp tender but not browned; drain off remaining oil.  Add tomatoes, tomato sauce, bay leaf,
parsley, thyme, and cayenne pepper or hot pepper sauce; season with salt and
pepper to taste.  Bring to a simmer over
moderate heat; reduce heat and continue to simmer, uncovered for 10 minutes.
Add green pepper and celery; continue simmering over low heat, uncovered, for 7
to 8 minutes.  Remove pieces of bay leaf
from sauce.  While sauce is simmering,
prepare shrimp and/or scallops for cooking. Evenly spoon about one-third to
one-half of the sauce over the bottom of a 9 x 9 x 2 or 11 x 8 x 2-inch baking
dish; arrange scallops or shrimp over sauce. 
Spoon remaining sauce over seafood. 
Bake, loosely covered with aluminum foil, in a preheated moderate oven
(350 degrees F.) for 15 minutes, or until scallops or shrimp are opaque in
color and cut easily with a fork.  Do
not overcook as shrimp and scallops will become tough.
Divide scallop/shrimp
mixture onto 4 to 6 warm dinner plates. 
Garnish each serving with sprigs of parsley and thyme, if
desired.

 

Note: May use white fish fillets
in place of scallops and/or shrimp, if desired; increase baking time about 5 minutes or until fish
fillets are opaque in color and flake easily with a fork. 

Do not overcook as fillets may
become tough.
  May need to
increase size of pan to accommodate size of fish fillets.

 

Variations:
Add a pinch
of ground allspice to sauce.

Add 2 to 4 tablespoons dry
white wine or dry sherry to sauce.

Add Creole seasoning to
taste to sauce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s