Lobster Creole Tasty Recipes

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Lobster Creole

"This is a Spanish fashion Creole dish where the lobster tails can be substituted via shrimp or you could convert it into a seafood Creole via combining both lobster tail meat, shrimp & scallop. I suggest accompanying this dish with white steamed rice, fried green plantains and a salad."

Ingredients :

1/four bunch sparkling parsley
1 big yellow onion, diced
1 massive inexperienced bell pepper, diced
four cloves beaten garlic
1 (14.Five ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
crimson pepper sauce to flavor
2/three cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 uncooked lobster tail, quartered
2/3 pound clean shrimp, shelled and deveined without tails

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

Remove the stems from the parsley and discard. In a meals processor integrate the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just sufficient to cut the substances up. Should maintain a chunky consistency
In a large pot over medium/low heat, combine olive oil and parsley aggregate. Cook for approximately 6 to 7 minutes.
Stir in tomato paste till absolutely dissolved. Pour in five cups of water, pink pepper sauce, sherry and crimson pimentos. Raise the warmth to medium and simmer for about 15 minutes.
Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or till shrimp are red all of the way thru.

Notes :

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