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Ingredients
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½ cup butter, softened
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1 tablespoon hot pepper sauce
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1 ½ tablespoons key lime juice
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2 tablespoons butter
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2 pounds medium Key West pink shrimp, peeled and deveined
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4 small spiny lobster tails, meat removed from shell and coarsely chopped
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1 pound fresh mushrooms, sliced
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1 ½ teaspoons minced garlic
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¼ cup white wine
Directions
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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.
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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.
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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.
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Remove from heat and stir in the Key lime juice mixture until melted.
Nutrition Facts (per serving)
558 | Calories |
32g | Fat |
6g | Carbs |
59g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 558 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 19g | 95% |
Cholesterol 486mg | 162% |
Sodium 1037mg | 45% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 59g | 118% |
Vitamin C 11mg | 12% |
Calcium 140mg | 11% |
Iron 7mg | 36% |
Potassium 1031mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.