Louisiana is the nation's leading supplier of shrimp, oysters, and crabs, so it's no wonder that Cajun cooking involves copious amounts of seafood. The following recipe is unique in that it contains very little heat; the Tabasco can be added if desired, but only a smattering of red pepper and chili powder are included in this casserole.
The other unique feature of this recipe is that it is prepared completely using the microwave oven. Cooking the seafood at a 70% power level helps it to retain its tenderness; too high a power level will turn both shrimp and scallops to rubber.
Let the good times roll with this taste of Bayou country. Serve over rice with a large glass of sweet tea and imagine the Gulf breezes wafting over the dining room table.
1/4 c. coarse dry bread crumbs
1/8 tsp. red pepper
1/8 tsp. ground black pepper
1 tbsp. butter or margarine
1/2 c. diced green pepper
1/2 c. diced onion
1 lb. medium shrimp, peeled, deveined and thawed, if frozen
1/2 lb. bay scallops, thawed if frozen
1 c. tomato sauce OR crushed tomatoes
1/2 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. sugar
1/4 tsp. salt
Melt butter in small ramekin; add red and black pepper, and toss with bread crumbs. Set aside.
Place green pepper and onion into microwave-safe casserole. Cover and microwave on high for 2 minutes or until onion is tender. Add shrimp, scallops, mustard, chili powder, tomatoes, sugar and salt. Return to microwave and heat at 70% power for 8 minutes, stirring once during cooking. Top with bread crumbs, return to microwave and heat on 70% power for an additional minute. Serves 4.
Saturday: Crab cakes with cheddar sauce