Monday, July 2, 2012

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


  • 1/2 cup butter, softened
  • 1 tablespoon hot pepper sauce
  • 1 1/2 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 1/2 teaspoons minced garlic
  • 1/4 cup white wine


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