Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Ingredients40 m servings 558
- 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.
Per Serving: 558 calories; 31.6 6.2 59.1 486 1037 Full nutrition
ReviewsRead all reviews 7
I am of the opinion that to do anything with a lobster tail but broil it and serve it with nothing more than hot drawn butter is to insult it - until I tried this recipe. (Hubs requested somethi...
We liked this recipe and I will make it again. We are trying to avoid pasta and rice currently so I served the dish as a quasi-soup. I did not include the mushrooms as I am not a mushroom fan. I...
I thought this was nice, but the shrimp kind of overwhelms the lobster.
Shrimp and lobster end up slightly over cooked when following the steps. Next time we make it the mushrooms will be cooked before adding the shrimp and lobster.
Loved this dish! Made 12 servings for Father's Day. I added 1lb of scallops (because my husband loves them. To save time on the party day, I made the sauce the day before. I also thawed the f...
5 stars! First try with family gathering, I received raves.onily change was a spicy Caribbean sauce. ( only because that was what we had on hand) I have saved this to favorites!