Florida Keys Living: Key West Pink Shrimp and Florida Lobster Tails Sautéed with Hot Key Lime Butter Sauce

About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, MN.

I tell them, not much has changed except that I am a much happier cook. Mainly, because I following my 8 simple rules for Florida Keys cooking:

1. Keep it simple

2. Do not be afraid to screw up.

3. Take a risk.

4. Ask for help.

5. Don’t be in a hurry.

6. Be yourself.

7. Have a back up plan.

8. Relax

This recipe is sure to be a hit around your dinner table this holiday season!

8 tablespoons (1 stick) butter plus 2 tablespoons

1 tablespoon of your Favorite Hot Sauce

1 ½ tablespoon Key Lime Juice

½ tablespoon minced garlic

2 pounds medium Key West Pink Shrimp (21-25 count), peeled and deveined

1 ½ pounds of spiny lobster tails (about 4 small tails) removed from the shells removed from the shells and coarsely chopped.

1 pound fresh mushrooms, sliced

¼ cup of white wine

6 cups of pasta or rice.

Prepare the Sauce early in the day: Place 8 tablespoons butter in a small bowl and allow it to soften at room temperature. Add hot sauce and lime juice; stir to mix well. Cover bowl with plastic wrap and refrigerate this until needed.

Melt 2 tablespoons plain butter in a large nonstick skillet over medium-high heat. Add Key West Pink Shrimp and Florida Lobsters and sauté, stirring frequently, until shrimp just turns pink, about 2 to 3 minutes. Do not overcook. Reduce heat to medium. Add mushrooms, scallions, and wine. Sauté, stirring frequently, until tender, about 2 to 3 minutes. Remove from heat. Add key lime hot sauce butter and stir until the butter melts and is well blended with seafood. Serve with hot pasta or rice.



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