BAKED SCALLOPS OR SHRIMP IN CREOLE SAUCE - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

BAKED SCALLOPS OR SHRIMP IN CREOLE SAUCE

Posted: Updated:

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.

Powered by WorldNow

301 Arboretum Place, Richmond
VA, 23236

Telephone: 804.330.8888
Fax: 804.330.8881
Email: news@wric.com

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.