KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS ...
About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice.
Provided by RyanVF
Categories Seafood Shellfish Lobster
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 557.8 calories, CarbohydrateContent 6.2 g, CholesterolContent 485.6 mg, FatContent 31.6 g, FiberContent 1.2 g, ProteinContent 59.1 g, SaturatedFatContent 18.9 g, SodiumContent 1036.8 mg, SugarContent 2.2 g
SIMPLE GARLIC SHRIMP | ALLRECIPES
If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!
Provided by Chef John
Categories Main Dishes Seafood Main Dishes Shrimp
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, CarbohydrateContent 2.9 g, CholesterolContent 188.1 mg, FatContent 12 g, FiberContent 0.4 g, ProteinContent 19.1 g, SaturatedFatContent 4.7 g, SodiumContent 243.7 mg, SugarContent 0.4 g
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