Best Shrimp And Lobster Key Lime Recipes

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

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

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.

Provided by RyanVF

Categories Seafood Shellfish Lobster

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup butter, softened
1 tablespoon hot pepper sauce
1 ½ tablespoons key lime juice
2 tablespoons butter
2 pounds medium Key West pink shrimp, peeled and deveined
4 small spiny lobster tails, meat removed from shell and coarsely chopped
1 pound fresh mushrooms, sliced
1 ½ teaspoons minced garlic
¼ cup white wine

Steps:

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.

Nutrition Facts : Calories 557.8 calories, Carbohydrate 6.2 g, Cholesterol 485.6 mg, Fat 31.6 g, Fiber 1.2 g, Protein 59.1 g, SaturatedFat 18.9 g, Sodium 1036.8 mg, Sugar 2.2 g

SHRIMP AND LOBSTER KEY LIME

Shrimp and Lobster Key Lime image

Provided by Food Network

Categories main-dish

Time 31m

Yield 1 to 2 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
9 shrimp (21 to 25 count or medium-size), peeled, de-veined, and cleaned
1/2 Florida lobster tail (about 6 ounces), chopped
8 ounces fresh mushrooms, sliced
2 tablespoons chopped scallions
2 tablespoons Chablis wine
4 ounces Key Lime Mix, recipe follows
2 cups cooked long-grain rice
8 ounces garlic spread (2 sticks of butter mixed with 1 tablespoon minced garlic)
2 tablespoons Louisiana-style hot sauce
1 tablespoon fresh Key lime juice

Steps:

In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.
In a small bowl, mix all ingredients together.