Key West Special


  • 1/2 cup butter plus 2 tablespoons, softened and divided
  • 1 tablespoon hot pepper sauce
  • 1 1/2 tablespoons Key lime juice
  • 2 pounds medium Key West pink shrimp, peeled and deveined
  • 4 small spiny lobster tails, meat removed from shell and coarsely chopped
  • 1 pound fresh mushrooms, sliced
  • 1 1/2 teaspoons garlic, minced
  • 1/4 cup white wine


  1. In a small bowl, mix 1/2 cup of the softened butter with the hot pepper sauce and the Key lime juice.
  2. Cover the Key lime juice mixture with plastic wrap and refrigerate for at least 3 hours and up to overnight.
  3. In a large non-stick skillet over medium-high heat, melt the remaining butter.
  4. Stir the shrimp and the lobster tails into the melted butter.
  5. Cook and stir the seafood mixture until the shrimp are pink and opaque, about 2-3 minutes.
  6. Lower the heat to medium and stir the mushrooms, the garlic, and the white wine into the seafood mixture.
  7. Continue to cook and stir the seafood mixture until the mushrooms have released their liquid and are tender, about 5 minutes.
  8. Transfer the skillet away from the heat.
  9. Stir the chilled Key lime juice mixture into the seafood mixture until melted.
  10. Serve.

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