KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

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Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter image

About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.

Provided by RyanVF

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 4

Number Of Ingredients 9

½ cup butter, softened
1 tablespoon hot pepper sauce
1 ½ tablespoons key lime juice
2 tablespoons butter
2 pounds medium Key West pink shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shell and coarsely chopped
1 pound fresh mushrooms, sliced
1 ½ teaspoons minced garlic
¼ cup white wine

Steps:

  • Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  • Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  • Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  • Remove from heat and stir in the Key lime juice mixture until melted.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 6.2 g, Cholesterol 485.6 mg, Fat 31.6 g, Fiber 1.2 g, Protein 59.1 g, SaturatedFat 18.9 g, Sodium 1036.8 mg, Sugar 2.2 g

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