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 Hosted By
Mary & John |
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2 medium green pepper, chopped |
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12 medium ripe Roma tomatoes, peeled and chopped |
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1/2 teaspoon freshly ground black pepper |
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4 links Spanish chorizo, diced |
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4 tablespoons olive oil for sauteing |
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2 pound shrimp, peeled and deveined |
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1/2 cup fresh cilantro chopped |
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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. |
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