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

roughly more or less 80% of vacationers ask me how I cook seafood now compared to later I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is determined to be a hit more or less your dinner table this holiday season! service gone pasta or rice.

The ingredient of Key West Pink Shrimp and Florida Spiny Lobster Tails served later Hot Key Lime Butter

1. u00bd cup butter, softened
2. 1 tablespoon hot pepper sauce
3. 1u2009u00bd tablespoons key lime juice
4. 2 tablespoons butter
5. 2 pounds medium Key West pink shrimp, peeled and deveined
6. 4 small spiny lobster tails, meat removed from shell and coarsely chopped
7. 1 pound fresh mushrooms, sliced
8. 1u2009u00bd teaspoons minced garlic
9. u00bc cup white wine

The instruction how to make Key West Pink Shrimp and Florida Spiny Lobster Tails served later Hot Key Lime Butter

1. amalgamation 1/2 cup of butter taking into account bearing in mind hot pepper sauce and Key lime juice in a small bowl; cover gone plastic wrap and refrigerate for at least 3 hours.
2. Melt 2 tablespoons butter in a large non-stick skillet on top of higher than medium-high heat; raise a fuss in shrimp and lobster tails. Cook and raise a fuss until shrimp just viewpoint pink, 2 to 3 minutes.
3. shorten heat to medium and mix up in the mushrooms, garlic, and white wine; continue to cook and disturb until the mushrooms have released their liquid and are tender, not quite 5 more minutes.
4. separate from heat and work up in the Key lime juice union until melted.

Nutritions of Key West Pink Shrimp and Florida Spiny Lobster Tails served later Hot Key Lime Butter

calories: 557.8 calories
carbohydrateContent: 6.2 g
cholesterolContent: 485.6 mg
fatContent: 31.6 g
fiberContent: 1.2 g
proteinContent: 59.1 g
saturatedFatContent: 18.9 g
servingSize:
sodiumContent: 1036.8 mg
sugarContent: 2.2 g
transFatContent:
unsaturatedFatContent: