Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Bu

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.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 558 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon hot pepper sauce
• 1 pound fresh mushrooms, sliced
• 2 pounds medium Key West pink shrimp, peeled and deveined
• 4 small spiny lobster tails, meat removed from shell and coarsely chopped
• 0.5 cup butter, softened
• 0.25 cup white wine
• 1.5 tablespoons Key lime juice
• 1.5 teaspoons minced garlic

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Remove from heat and stir in the Key lime juice mixture until melted.