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6 servings
Ingredients:
1/4 bunch fresh parsley1 large yellow onion, diced1 large green bell pepper, diced4 cloves crushed garlic1 (14.5 ounce) can stewed tomatoes2 tablespoons extra virgin olive oil1 (6 ounce) can tomato paste5 cups water red pepper sauce to taste2/3 cup sherry1 (4 ounce) jar pimentos, julienned1 cup frozen petite peas4 raw lobster tail, quartered2/3 pound fresh shrimp, shelled and deveined without tails
Instructions:
Remove the stems from the parsley and discard.In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes.Process just enough to chop the ingredients up.Should retain a chunky consistencyIn a large pot over medium/low heat, combine olive oil and parsley mixture.Cook for about 6 to 7 minutes.Stir in tomato paste until completely dissolved.Pour in 5 cups of water, red pepper sauce, sherry and red pimentos.Raise the heat to medium and simmer for about 15 minutes.Add the petit poi, lobster tails and shrimp.Simmer for 10 minutes or until shrimp are pink all the way through.
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