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5 cloves garlic
1 tablespoon salt
2 lobster tails
1 tablespoon olive oil
2 pounds large shrimp, peeled and deveined*
1 can (16 ounces) tomato sauce
1/2 cup ketchup
1 large onion, chopped
1/2 large green bell pepper, stemmed, seeded, and chopped
10 pimiento-stuffed olives
3 bay leaves
1 tablespoon minced fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1/2 cup dry white wine
* FreshDirect Note: Our shrimp will arrive frozen, simply defrost in cold water prior to cooking.
In a mortar with a pestle, mash the garlic and salt together. Set aside.
Bring 2 cups water to a boil in a saucepan. Add the lobster tails and boil until the shells turn bright red, 5 minutes. Remove the lobster and reserve 1/2 cup of the cooking liquid.
In a non-reactive large casserole, warm the oil over medium heat. Add the shrimp and cook until they turn pink, 3 to 5 minutes. Remove to a bowl with a slotted spoon. To the casserole, add the garlic-salt paste and stir well. Add the tomato sauce and ketchup and simmer for 2 minutes. Add the onion, bell pepper, olives, bay leaves, parsley, oregano, red pepper flakes, black pepper, and chili powder and simmer for 2 minutes. Stir in the reserved lobster water and the wine and simmer gently for 30 minutes.
Shell the lobster meat and add it and the shrimp to the casserole. Cook until heated through, 3 minutes. Serve in large bowls, with bread or tortillas to sop up the delicious juices.