Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter
Description
A recipe from sunny Florida combines shrimp with spiny lobster meat and mushrooms in a piquant butter and Key lime sauce. Serve with hot cooked pasta or rice.
Ingredients
•
1/2 cup butter, softened
•
1 tablespoon hot pepper sauce
•
1 1/2 tablespoons key lime juice
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2 tablespoons butter
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2 pounds medium Key West pink shrimp, peeled and deveined
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4 small spiny lobster tails, meat removed from shell and coarsely chopped
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1 pound fresh mushrooms, sliced
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1 1/2 teaspoons minced garlic
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1/4 cup white wine
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.