Seafood Pasquille Recipe
Ingredients
| Tomato Coulis Sauce | ||
| Shrimp | 2 Pound, uncooked | |
| 6 small lobster tails, uncooked, out of shells,quartered | ||
| Butter stick | 1 | |
| 1 large onion, cut up | ||
| 1 large green pepper, cut up | ||
| Clams | 1 Can (10oz), undrained | |
Directions
Prepare sauce; use canned Italian plum tomatoes if fresh are unavailable.
Prepare shrimp and lobster.
Heat butter in large skillet; saute onion and pepper 1 minute.
Add shrimp and lobster; cook until lobster turns pink, about 3 minutes.
Slowly add sauce and clams; cook 2 to 3 minutes, until well mixed.
Turn off heat; let set 1 hour.
Reheat when ready to serve; serve over rice or spaghetti.
Prepare shrimp and lobster.
Heat butter in large skillet; saute onion and pepper 1 minute.
Add shrimp and lobster; cook until lobster turns pink, about 3 minutes.
Slowly add sauce and clams; cook 2 to 3 minutes, until well mixed.
Turn off heat; let set 1 hour.
Reheat when ready to serve; serve over rice or spaghetti.
Chef
