Shrimp And Lobster Key Lime Recipes

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

Steps:

• Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
• Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
• Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
• Remove from heat and stir in the Key lime juice mixture until melted.

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

ANGELIC SHRIMP AND LOBSTER

Steps:

• In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
• Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
• Add shrimp and cook about 5 minutes until opaque.
• Add lobster just to heat through.
• Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
• Meanwhile, cook pasta according to package directions.
• Drain.
• Remove seafood from sauce and set aside.
• Toss pasta with sauce.
• Place seafood on top of pasta, sprinkle with parsley and serve.

CHILLED SHRIMP WITH LOBSTER BUTTER

Steps:

• Place the shrimp in a large saucepan. Add enough cold water to cover them. Turn the heat to high, and bring the water to a boil. Cover the pan, remove it from the heat and let the shrimp sit for 8 to 10 minutes.
• Drain the shrimp carefully, then place in a large shallow bowl and chill completely. (You can speed the process by placing the shrimp in an ice bath for 10 minutes or so.) Serve with warm lobster butter.

SWEET AND SPICY KEY LIME COCONUT SHRIMP

Steps:

• BAKE shrimp according to package directions.
• WHISK together the sauce ingredients in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside.
• PLACE one leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce. Serve any remaining sauce in ramekins. Garnish with a sprinkling of toasted coconut and slices of lime if desired.
• Recipe courtesy of Cheryl Perry, Recipe Contest Runner Up ® Shrimp Category.

KEY LIME SHRIMP

Steps:

• cut 4 thin slices of lime, and grate a tsp of zest, then squeeze to get 2 tbsp juice.
• in skillet heat butter& oil.
• add garlic, lime zest and juice, worcestershire, cook until bubbling, add shrimp and cook 2 minutes, turn over, add hot sauce and cook 2 minutes longer.
• serve with sauce, lime slices and french bread, eat with your fingers and lots of napkins.

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

Steps:

• Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
• Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
• Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
• Remove from heat and stir in the Key lime juice mixture until melted.