The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Seafood Scampi =

My doctor said I was diabetic.  So I went out and bought a diabetic cookbook. I don't use it much, but this is a good seafood recipe, diabetic or not.  This has been run through the rigorous examination of the Flat Possum Test Kitchen.


2 tablespoons Olive Oil
2 (or many more) cloves garlic, minced
1 or 2 tomatoes (I use canned, whole tomatoes)
1 small can tomato sauce
2 Tablespoons Lemon Juice, (I also throw in some lime juice)
2 Tablespoons chopped fresh parsley ( I grow the stuff in my greenhouse, to use in winter)
1/4 teaspoon dried oregano
1/4 teaspoon  fresh ground black pepper (Telicherry, if you have it)
1/2 pound shrimp, peeled
1/2 pound bay or sea scallops

Notes:  Add kosher salt to taste.  I have substituted tomatillos and green chiles for the tomatoes and then throw in a minced Jalapeno pepper for flavor. (I think Mary is half Mexican, and she likes that stuff.) The original recipe included a dozen mussels or clams, but the Flat Possum Test Kitchen ruled them out.

Preheat the oven to 350 deg. Mix the sauce ingredients together in a large saucepan, and cook over medium heat for about 10-15 minutes.  Pour the sauce over the seafood in a casserole dish and bake for 15-20 minutes, until the seafood is done.

The original recipe gave microwave directions, but I think the electronic cooking makes shrimp tough, so again, the Text Kitchen cancelled that route.

Serve with cooked rice, and for God's sake, make enough sauce to spread over the rice. You can sop it up with garlic bread.

Frank Potter

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