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

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1036.8 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Remove from heat and stir in the Key lime juice mixture until melted.

Recipe Yield

4 servings

Recipe Note

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.

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