"A Spanish style Creole recipe which you can replace the lobster
tails or make it a seafood Creole by mixing shrimp, scallop and
lobster tail meat. This recipe is great together with a salad, fried
green plantains and white steamed rice."
Serving: 6 | Prep: 25m | Ready in: 45m
Ingredients
• 1/4 bunch fresh parsley
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 4 cloves crushed garlic
• 1 (14.5 oz.) can stewed tomatoes
• 2 tbsps. extra virgin olive oil
• 1 (6 oz.) can tomato paste
• 5 cups water
• red pepper sauce to taste
• 2/3 cup sherry
• 1 (4 oz.) jar pimentos, julienned
• 1 cup frozen petite peas
• 4 raw lobster tail, quartered
• 2/3 lb. fresh shrimp, shelled and deveined without tails
Direction
• Take the stems out of parsley and get rid of them. Mix together the stewed
tomatoes, parsley leaves, yellow onion, garlic and green pepper in a food
processor. Then process enough to chop up the ingredients. You should keep
a chunky consistent.
• Over medium/low heat, mix together parsley mixture and olive oil in a large
pot. Let cook for around 6 to 7 minutes.
• Mix in tomato paste until dissolved completely. Add red pimentos, five
cups of water, sherry and red pepper sauce. Increase heat to medium and let it
simmer for approximately 15 minutes.
• Add shrimp, petit poi, and lobster tails. Let simmer for ten minutes or until
the shrimp have turned pink all the way through.
Nutrition Information
• Calories: 289 calories;
• Total Carbohydrate: 24.9 g
• Cholesterol: 172 mg
• Total Fat: 6.3 g
• Protein: 31.4 g
• Sodium: 923 mg