BAKED SCALLOPS OR SHRIMP IN
4 to 6 servings
A viewer requested
this recipe for Creole-style Shrimp
medium onion, peeled and chopped
tablespoon extra virgin olive oil
(16-ounce) can diced tomatoes, undrained (include liquid)
(15-ounce) can tomato sauce
fresh or dried bay leaf, crumbled
tablespoon minced parsley (no stems)
tablespoon finely snipped fresh thyme leaves or 1 teaspoon dried
grains cayenne pepper or several drops hot pepper sauce or to taste
and freshly ground black pepper to taste
medium green pepper, cored, seeded, and chopped
cup chopped celery
to 1½ pounds sea or bay scallops or peeled deveined uncooked shrimp, or ½ to
¾ pound of each (see note)
of fresh parsley and thyme for garnish (optional)
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
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.
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.