Served as main course. Non-vegetarian.

0.25 bunch fresh Parsley

1 large yellow Onion, diced

1 large green bell Pepper, diced

4 cloves crushed Garlic

14.5 oz stewed Tomatoes

2 Tablespoons Extra Virgin Olive Oil

6 oz Tomato Paste

5 cups Water

Red Pepper Sauce to taste

2/3 cup Sherry

4 oz Pimentos, julienned

1 cup frozen Peas

4 raw Lobster tail, quartered

2/3 lb fresh Shrimp, shelled and de-veined without tails

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. Try to 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 peas, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.

Preparation time: 25 minutes

Cooking Time: 20 minutes

Serves: 6

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