The Seafood Thing

7 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
New Mommy
Recipe by  New Mommy

“This recipe has been handed down from my grandmother. It is saved for special occasions at our house. Rich and creamy seafood over rice.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 25 minutes.
  2. Heat the oil in a skillet over medium heat. Stir in the mushrooms, and saute until tender. Mix in the scallops, and cook just until opaque. Remove from heat, and set aside.
  3. Melt the butter in a saucepan over medium heat, and slowly whisk in the flour to form a golden brown paste. Gradually whisk in the milk, and stir continuously until the mixture has thickened.
  4. Mix the tomato paste, lemon juice, salt, and pepper into the saucepan. Slowly stir in the Gruyere cheese until melted. Mix in the mushrooms, scallops, shrimp, and crab, and continue cooking until heated through. Serve over the cooked rice.

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Reviews (7)

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Since I planned on making this for New Year's Eve dinner for 12 people, I did a test batch. The sauce is a bit overpowering the seafood; I ended up cutting the whole milk down to 3/4 cup of whipping cream, add Old Bay seasoning as mentioned by a previous reviewer. I used medium shelled shrimp instead of cooked cocktail because they tend to turn tough and rubbery at the drop of a hat. Also, use real crab, why use fake other than to save money? Taking shortcuts on this will cause it to come out terrible as other people have stated. Served it over fettunci pasta instead of rice. For New Year's I will make the sauce beforehand and add it to the seafood at the last moment to reheat so I can get it on the table faster.



The recipe made "as is" is good. I would suggest tasting the sauce before you put the seafood into. Then you can tweak it according to your taste. I used montery jack cheese and added clam juice and clams to my sauce to make it taste more "seafoody". I also used canned crab. Some fish paste added to the sauce might make it taste more like seafood as well. I want to try that next time. Overall, my family liked it and I would make it again with some small changes. I'll try cooking the rice with shrimp boullion cubes too.



I used lump crabmeat, jasmine rice and old bay seasoning which kicked this up just right. This made a large amount of food and the leftovers were even better the next day!

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Amount Per Serving (6 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 14.6 g
  • 23%
  • Carbs
  • 51.3 g
  • 17%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 448 mg
  • 18%

Based on a 2,000 calorie diet



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Seafood Creole


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Baked Seafood Au Gratin