We’ve got something that has all the flavors of the sea that you can bring right up on dry land! Today we’re sharing a red shrimp and scallop bake cooked with some celery, onion and topped with cheese crackers!
So, instead of stuffing these shrimp like a lot of recipes do, we’re combining the same flavors but in an unstuffed skillet bake. This is a one pot dish!
Start with the Veggies
Start with half an onion, and 1 stock of celery and dice those up well. We’re going to add that and 1/2 stick of melted butter to a 12” cast iron skillet. Let that simmer over medium heat for about 5 minutes until those veggies get tender.
Work on the Seafood
I’m using red shrimp today because I think they have a great rich flavor. When you peel them and remove the tails, be sure to save all that and add to a pot and cover with water. Bring that to a boil for about 5 minutes. We’ll add that to the bake later to give it an even bolder flavor.
Cut the shrimp in bite-sized pieces or you can dice them even smaller. Be sure that your shrimp and scallops are thawed and uncooked.
I’m using 3/4 – 1 lb. of scallops. You want to dice those up pretty well because that’s going to help bind all this together as it cooks.
Mix It All Together
When you add the shrimp, scallops and garlic to the onion and celery, make sure you give it a good stir. At this point, I like to season to taste with our Red River Ranch Original. Give it one more stir and we’ll go back to the fire.
Now, when it gets back to a simmer, I’m going add 1 1/2 cups of the shrimp broth. Bring it back to a good simmer to get all of those flavors combined. Let it simmer for about 5 minutes.
This is the good part! Stir in 2 large sleeves of Ritz crackers. This will help bind everything together and absorb some of that moisture.
Getting to Baking
You’ll see how that all sticks together nicely. Spread it out so it is event and then top with some crumbled Cheez-It crackers – about 1 1/2 to 2 cups.
This will bake for about 20-25 minutes at 350 degrees F, or until that crust browns slightly and the bakes sets up.
Check our video below to see how we cook this in a Dutch oven.
Well, folks, it is a done deal, but we’ve got to let this rest like a steak, for 4-5 minutes. You’ll see that it’s slightly springy to the touch and will set more as it cools a little.
Growing up fresh seafood to us was Mrs. Pauls’ fish sticks, but now you can enjoy an easy dish right from the sea! Be sure to share the recipe and food with your family and friends, ’cause that’s what food is about!
Shrimp and Scallop Bake - Cowboy Kent Rollins
- ½ stick butter
- 1 stalk of celery diced
- 1 onion diced
- 2 garlic cloves minced
- 1 lb. red shrimp thawed and uncooked
- 1 lb. scallops diced (thawed and uncooked)
- 1 ½ cups shrimp broth (below)
- Red River Ranch Original or salt and black pepper
- 2 large sleeves Ritz crackers
- 1 ½ - 2 cups crumbled Cheez It crackers
- Peel and remove the tails from the shrimp. Place the skins and tails in a pot and cover with water. Bring to a boil for about 5 minutes. Cut the shrimp into bite-sized pieces and set aside.
- Meanwhile, melt the butter in a cast iron skillet over medium heat. Stir in the celery and onion and cook until tender, stirring frequently.
- Stir in the garlic, shrimp and scallops. Stir in 1 ½ cups of the boiled shrimp water. Season with Red River Ranch Original. Bring to a good simmer and cook for about 5 minutes, stirring frequently.
- Remove the skillet from the heat and stir in the Ritz crackers. Top with the Cheez It crackers.
- Bake in a preheated oven at 350 degrees F. for 20 to 25 minutes or until the crust has lightly browned and the bake has set up slightly. Allow to cool 5 minutes before serving.