Food recipes
Roasted Scallops or Shrimp With Tomato
Roasted Scallops or Shrimp With Tomato Ingredients: crustaceans, shrimp, raw (not previously frozen) plums, raw tomatoes, sun-dried onions, raw spices, garlic powder oil, olive, salad or cooking spices, paprika spices...
Roasted Scallops or Shrimp With Tomato
Ingredients:
crustaceans, shrimp, raw (not previously frozen)
plums, raw
tomatoes, sun-dried
onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, paprika
spices, pepper, red or cayenne
salt, table
spices, pepper, black
parsley, fresh
Directions:
Preheat oven to 500 degrees.
Have your shrimp (large or X-large, peeled & deveined) or scallops (either sea scallops or bay scallops) drained and patted dry.
You can also use frozen shrimp, thawed.
Set the seafood aside in the refrigerator until the tomato layer is prepared and roasted THROUGH step 6.
Seed and chop the fresh plum tomatoes.
Mix them together with the rest of the ingredients for the Tomato Layer.
Spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.
Roast @ 500 degrees for 8-10 minutes, or until bubbly.
Remove the gratin from the oven and layer your seafood on top.
Return to the oven and continue roasting until the shrimp are pink, or the scallps are opaque on the outside but still translucent in their centers; about 5-10 minutes.
Garnish with minced fresh parsley, and serve very hot with "Sauce Choron" (see my recipe) and angel hair pasta if you like.
Ingredients:
crustaceans, shrimp, raw (not previously frozen)
plums, raw
tomatoes, sun-dried
onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, paprika
spices, pepper, red or cayenne
salt, table
spices, pepper, black
parsley, fresh
Directions:
Preheat oven to 500 degrees.
Have your shrimp (large or X-large, peeled & deveined) or scallops (either sea scallops or bay scallops) drained and patted dry.
You can also use frozen shrimp, thawed.
Set the seafood aside in the refrigerator until the tomato layer is prepared and roasted THROUGH step 6.
Seed and chop the fresh plum tomatoes.
Mix them together with the rest of the ingredients for the Tomato Layer.
Spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.
Roast @ 500 degrees for 8-10 minutes, or until bubbly.
Remove the gratin from the oven and layer your seafood on top.
Return to the oven and continue roasting until the shrimp are pink, or the scallps are opaque on the outside but still translucent in their centers; about 5-10 minutes.
Garnish with minced fresh parsley, and serve very hot with "Sauce Choron" (see my recipe) and angel hair pasta if you like.