Recipe: Seafood Creole (Enchilada de Mariscos)

This is a new version for one of my favorite dishes.

Seafood Creole (ENCHILADA DE MARISCOS)

3 tablespoons olive oil
3 tablespoons butter
5 cloves of garlic, minced
1 handful fresh parsley minced
1/2 teaspoon salt (to taste)
1 cup chopped celery
1 small red pepper, cored, seeded and finely chopped
1 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1 large onion chopped
2 large tomatoes, peeled, seeded, and chopped
1.5 pounds medium raw shrimp, peeled and deveined
1/4 cup white wine

In a large pan, melt the butter with the oil over low heat. Add all ingredients EXCEPT the shrimp and wine and cover, simmering three to five minutes at medium-low heat, until the onion and celery are tender. Add the shrimp, cover, and cook three minutes. Add the wine and stir until the liquid comes back to a simmer. Remove from the heat and serve over rice. Serves: 4