Preparation:
In a large saucepan with hot tomato sauce, add onion, garlic, basil, thyme, marjoram, oregano and pepper. Stir and simmer. While simmering, prepare seafood. Cut the larger shrimp, scallops or crabmeat into smaller pieces. (About 1/2- inch chunks). Add seafood to skillet to warm. Add parsley flakes, white wine and bay leaf. In a plastic micro-safe container-steamer, fill bottom part with water. Add zucchini, squash and plum tomatoes to top part. Micro-cook on high-heat until crisp-tender. In skillet with seafood, add cooked zucchini, squash, and plum tomatoes. Simmer until ready to eat. Serve warm.
Approximately 20 minutes. |
