Shrimp and Lobster Key Lime
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
In a small bowl, mix all ingredients together.
In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and sauté until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook).
Add the mushrooms and scallions, and sauté 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.
Tonight, I’m serving this over a bed of rice, garden salad and fresh fruit compote.