Best 6 Key West Pink Shrimp And Florida Spiny Lobster Tails Served With Hot Key Lime Butter Recipes
KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER
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
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
Provided by Food Network
Categories main-dish
Time 31m
Yield 1 to 2 servings
Number Of Ingredients 11
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.
KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER
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 Lobster Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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
KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER
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 Lobster Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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
KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER
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 Lobster Recipes
Time 40m
Yield 4
Number Of Ingredients 9
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
KEY WEST SHRIMP
The recipe says this serves 4 people but this amount feeds my husband and me. Usually double or triple the amounts if anybody else wants any.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
- To make shrimp: rinse and drain shrimp.
- Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
- Cook 3-5 minutes or until shrimp turn pink.
- Drain shrimp Serve immediately with Key Lime Mustard.
Nutrition Facts : Calories 608.3, Fat 7.9, SaturatedFat 1, Cholesterol 510.1, Sodium 3343.8, Carbohydrate 38.9, Fiber 3.1, Sugar 7.3, Protein 58.2
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