BAKED SCALLOPS OR SHRIMP IN CREOLE SAUCE
4 to 6 servings
A viewer requested this recipe for Creole-style Shrimp
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.