- 2 tablespoons olive oil
- 1 lb raw jumbo shrimp
- 1/2 lb lobster meat (OR substitute in more shrimp) *
- Pinch of sea salt & pepper
- 1 1/2 pints (~3 cups) cherry tomatoes
- 1 green bell pepper, diced
- 14oz (~3 cups) frozen corn
- 4 garlic cloves, minced
- 1 1/2 tablespoons The Fit Cook Southern Creole Cajun seasoning
- 1/2 cup Sauvignon blanc (white wine) OR chicken/seafood broth OR white wine vinegar
- 2 tablespoons of vegan butter
- Garnish
Suggested sides:
- Toasted sourdough bread
- Brown rice and jasmine rice
- Arugula salad
(*) Note: Lobster can be pricey. I am using leftover frozen lobster meat but it is NOT required for this recipe. Just use shrimp.