Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter0 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 40 min
“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.” - by RyanVF
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 558 cal
- 31.6 g
- 6.2 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Old Charleston Style Shrimp and Grits
Paul's Shrimp and Grits
Just swipe to see more like this.