Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Ingredients40 m servings 558 cals
- 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 g fat; 6.2 g carbohydrates; 59.1 g protein; 486 mg cholesterol; 1037 mg sodium. Full nutrition
ReviewsRead all reviews 6
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...
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!
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...