Description
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.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 4