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.
Enjoy!
Ryan
www.seafoodlobstercrabs.com
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.
Enjoy!
Ryan
www.seafoodlobstercrabs.com
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