Recipe courtesy of The Fish House
Shrimp and Lobster Key Lime
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1713
- Total Fat
- 106
- Saturated Fat
- 66
- Carbohydrates
- 153
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 35
- Cholesterol
- 419
- Sodium
- 889
- Total: 31 min
- Prep: 25 min
- Cook: 6 min
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
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
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:
- In a small bowl, mix all ingredients together.