Seafood Creole Serving Size - 5 Prepared By - Mary & John Recipe Rating
			8 tablespoons olive oil 8 tablespoons butter 2 medium green pepper, chopped 2 large onion chopped 2 cup chopped celery 10 cloves garlic, minced 12 medium ripe Roma tomatoes, peeled and chopped 4 teaspoons cumin 1/2 cup white wine 1/2 cup water 1/2 cup tomato juice 2 tablespoon lemon juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 links Spanish chorizo, diced 4 tablespoons olive oil for sauteing 2 pound shrimp, peeled and deveined 2 pound scallops 1/2 cup fresh cilantro chopped
			Heat a large pan with 3 tablespoon oil then add shrimp and scallops and cook till almost done, remove and set aside. In the same pan, melt the butter with the oil on medium heat. Add the green pepper, onion, and celery and saute until the onion and celery are tender. Add the garlic and fry an additional minute or two. Add the tomatoes, cumin, wine, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for about 15 minutes. Meanwhile, fry the chorizo in a little olive oil in a frying pan until the oil turns orange. Remove the chorizo, keep the oil and saute the seafood in small batches (don't crowd the pan!) until the shrimp are bright and lobster tail chunks are bright pink, the scallops firm and white. Keep the seafood warm until you are done sauteing all of it. Add the seafood to the pan of vegetables and sauce. Stir gently, adjust seasonings as necessary. Simmer for two or three minutes only to meld the flavors. (You can add the cooked chorizo chunks to the dish, or just snack on them while you're cooking as we do!) Remove from the heat, sprinkle with fresh cilantro, and serve over rice.