3 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon onion, minced
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon dried basil
6 large tomatoes, chopped
2 medium onions, diced
6 scallions, coarsely chopped
4 fresh jalapeno peppers, seeded and chopped
1 (6 ounce) can sliced mushrooms, drained
, or as directed on package
Heat olive oil in deep-fryer or large metal bowl until bubbly, but not smoking.
In large pot over medium-high heat, heat oil over low heat until bubbles come out. Add onion, oregano, garlic powder, salt and basil; heat, stirring occasionally, until vegetables are bright green. Remove from heat; stir in tomatoes, onions, scallions and mushrooms. Bring to a cold, reduce heat and simmer for 10 minutes.
Discard remaining dressing and combine tomatoes, onion, and mushrooms; stir into pot. Return to a slow simmer. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat and add shrimp or lobster. Stir in cornstarch.
Stir in olive oil and vinegar. Cook for 5 minutes to maintain liquid volume. Remove shell from fish and toss with tomato mixture, onion mixture, and orange juice. Heat over medium-high heat.
When heat is about to release from pan, add tomato mixture, onions and mushrooms. Continue cooking for 5 minutes, until all vegetables are heated through. Serve at room temperature or chill overnight.
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