“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.” - by Jennifer
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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 consistency
- In 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 289 cal
- 14%
- Fat
- 6.3 g
- 10%
- Carbs
- 24.9 g
- 8%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Very tasty, had to make a few seasoning changes: added 2 packets of Goya sazon seasoning, some garlic salt, and a good amount of the red pepper sauce.I also reduced the amount of water to 3 1/2 cups s..." See moreo it would not be watery (i feel that 5 cups is too much). I served this dish with white rice, avocado salad and baked plantains. Excellent dish! Will make again and again! Just make sure that you season it well, and, like i said, dont overdo it with the water."
GL
"I was very disappointed (and, my husband was politely silent). In hindsight, I should have realized it would not be to my taste. The first time with a recipe, I try to follow the recipe closely - an..." See mored, it turns out, there really is no seasoning and hence little taste to this recipte."
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