Description
This is a Spanish style Creole dish where the lobster tails may be substituted by shrimp or you can convert it into a seafood Creole by combining both lobster tail meat, shrimp & scallop. I recommend accompanying this dish with white steamed rice, fried green plantains and a salad.
Ingredients
- ¼ bunch fresh parsley
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 4 cloves crushed garlic
- 1 (14.5 ounce) can stewed tomatoes
- 2 tablespoons extra virgin olive oil
- 1 (6 ounce) can tomato paste
- 5 cups water
- red pepper sauce to taste
- ⅔ cup sherry
- 1 (4 ounce) jar pimentos, julienned
- 1 cup frozen petite peas
- 4 raw lobster tail, quartered
- ⅔ pound fresh shrimp, shelled and deveined without tails
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6