Key West Shrimp and Spiny Lobster Tails
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.
Ingredient
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½ cup butter, softened
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1 tablespoon hot pepper sauce
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1 ½ 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 ½ teaspoons minced garlic
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¼ cup white wine
Direction
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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.
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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.
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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.
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Remove from heat and stir in the Key lime juice mixture until melted.
