Thursday, September 16, 2010

Eat for a Week, Episode 25: Baked Shellfish and Rice

I decided to try another take on Last Flight for the Bird, but from a seafood angle. I'd have to say I'm pretty happy with the way it turned out. The grocery bill this week was about $13. I bought shrimp, scallops, rice, garlic, a shallot, and a can of clam chowder.


Large baking dish
Aluminum foil


1 shallot, finely chopped
5 cloves garlic, finely chopped
1 C uncooked rice
1 18.5 ounce can clam chowder
3/4 C white wine *
1 C frozen vegetables
1 lb frozen cooked shrimp
1/2 lb scallops
salt & pepper to taste


Preheat oven to 325°F.
Combine shallot, garlic, rice, chowder and wine in a large baking dish. Mix well.
If necessary, chop the scallops and add to dish.
Remove tails from shrimp and add shrimp to dish.
Add frozen vegetables.
Add salt and pepper to taste. (Be careful with the salt, the chowder is probably pretty well seasoned)
Mix well.
Cover dish tightly with foil and bake for two hours.

Music for this episode is "Roar-shock!" from The Hybiscus Journals' newest EP, "Chaotic Meditations". Download it for free - or whatever you think it's worth - at

(The individual tracks may be downloaded for free but if you buy the whole album you'll get a couple of bonus tracks that you are not otherwise available.)

Also, due to schedule changes in the meatspace I will most likely not be making a new episode next week. Hopefully the following week will work, though.

* If you don't have any wine on hand or don't want to use alcohol, feel free to use water, vegetable stock, or some sort of seafood stock. Clam juice might work, too. In this case, it might be a good idea to add about a Tablespoon of lemon juice for acidity.

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