2 tablespoons butter
9 shrimp (21 to 25 count or medium-size), peeled, de-veined, and cleaned
1/2 Florida lobster tail (about 6 ounces), chopped
8 ounces fresh mushrooms, sliced
2 tablespoons chopped scallions
2 tablespoons Chablis wine
4 ounces Key Lime Mix, recipe follows
2 cups cooked long-grain rice
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.
Key Lime Mix:
8 ounces garlic spread (2 sticks of butter mixed with 1 tablespoon minced garlic)
2 tablespoons Louisiana-style hot sauce
1 tablespoon fresh Key lime juice
In a small bowl, mix all ingredients together.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
