Fiesta Seafood Casserole
2 tablespoons olive oil
Three large garlic cloves, crushed or minced
One medium yellow onion, chopped
One medium green pepper, diced
Two, 14.5 ounce cans of diced tomatoes with garlic and onions
1 tablespoon fresh thyme
16 ounces (2 cups) bottled clam juice (or dry white wine)
2 cups instant brown rice
1-1/2 cup diced smoked turkey
12 uncooked jumbo shrimp, shelled, veins removed, tails on (about 3/4-pound)
1/2 pound of sea scallops, each cut in half
One, 10-ounce package frozen peas
Salt and freshly ground pepper to taste
12 mussels in shells
Two canned, roasted red peppers, cut in 5-by-1-inch strips
In a skillet, heat olive oil. Add garlic, onion and pepper. Saute until soft.
Transfer to a very large, shallow casserole dish. Stir in tomatoes, thyme, rice, turkey, shrimp, scallops, peas, salt and pepper. Decorate top with mussels (push hinged side down into mixture slightly) and red pepper. Bake uncovered in 375-degree oven, 30 minutes. Let sit ten minutes, covered, before serving.
Recipe serves six.
Courtesy of FitnessandFreebies.com
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