Updated Nov 24, 2014Chatelaine
garlic cloves, minced
red bell peppers, chopped
diced tomatoes, drained
dry white wine
raw large shrimp, peeled
fresh mussels, scrubbed and debearded
cooked lobsters, shelled and cut into pieces
chopped fresh basil
- HEAT a pot over medium. Add oil, then shallots and garlic. Cook until shallots start to soften, about 3 min. Add peppers, tomatoes, paprika and wine, and cook 2 more min. Add sugar and salt. Season with fresh pepper. Bring to a boil, then reduce heat to medium-low.
- ADD shrimp, mussels and lobster to tomato mixture. Cover and cook until shrimp have turned pink and mussels have opened, about 5 min. Discard any mussels that do not open. Top with basil.