Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter recipe
All Recipes Seafood Shellfish Lobster
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 caloriescarbohydrate: 6.2 gcholesterol: 485.6 mgfat: 31.6 gfiber: 1.2 gprotein: 59.1 gsaturatedFat: 18.9 gservingSize: -sodium: 1036.8 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Directions
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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.