Photo: Shrimp and Lobster Key Lime Recipe
Ingredients
- 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
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By novicedeltacook
on February 22, 2012
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I am a novice cook... this recipe was easy to make and my daughter complimented me on its taste. I actually, added 3 tablespoons of chablis, 2 tablespoons of garlic, 4 scallions (both green and white parts 2 1/4 butter for key lime sauce and 3 tablespoons of butter (in saucepan in beginning. I cooked mushrooms and scallions first for about 3 minutes, tossed in 16 oz of crab meet let simmer... then added 1- 1/2 12 oz bag of frozen medium shrimp. I put the shrimp in last and turned pot down and let it simmer (not to over cook the already cooked shrimp. This meal took less that 8 minutes to cook in total. Oh and 2 1/2 tablespoons of Louisiana hot sauce. ABSOLUTELY DELICIOUS. This was our Ash Wednesday meal.
By alloydude_8907442
Port Orange FL
on October 04, 2011
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We loved this recipe. The only thing I changed was the order in witch we cooked the ingredients. I cooked the scallions and mushrooms first then cooked the shrimp and lobster. I just hate overcooked shrimp.
By grammiebennett5...
Marathon, 48
on July 13, 2010
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We loved it, next time I plan to add a can of diced tomatoes and mix it all risotto. Just for something different.
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