ENCHILADO DE MARISCOS

ENCHILADO DE MARISCOS image

Yield 4-6

Number Of Ingredients 20

4 T butter
4 T olive oil
1 c chopped green pepper
2 1/2 c. chopped onion
1 c chopped celery
4 cloves garlic, minced
6 med Roma tomatoes, peeled & chopped
2 t cumin
1/4 c white wine
1/4 c water
1/4 c tomato juice
1 T lemon juice
1/2 t salt
1/4 t pepper
2 Spanish chorizo links, diced, casings removed
Olive oil
1 lb. shrimp, butterflied
4 lobster tails (shell on, chopped in quarters)
1 lb scallops
1/4 c chopped fresh cilantro

Steps:

Melt butteer with oil. Add green pepper, onion, celery and saute until tender. Add garlic & cook, add tomatoes, cumin, wine, water, tomato juice, lemon juice, salt and pepper. Bring to a boils, reduce to low and simmer uncovered 15 min. Saute chorizo separately in a little oilive oil. Remove. Saute seefood in small batches until just cooked. Add to sauce, adjust seasonings. Serve over white rice.