Monday, December 13, 2010

Fabulous Key West Shrimp and Lobster Recipe for the Holidays!

Welcome Ryan Van Fleet - my guest bloggger from Key West Florida  (#1 place on MY bucket list!).  I met Ryan on Facebook, after commenting on a recipe he posted on the Coastal Living Magazine facebook page... 

He then sent me this lovely note, and I thought you all might enjoy meeting him too!

"Loved your website and thank you for liking our stone crab posting on Coastal Living! 

My wife and I live in the middle Florida Keys in Tavernier. 

I work full time as a fishing mate at a local marina here in the Keys. 

We started our seafood business a little over a year ago now. 

The fish stone crabs, and lobsters that we sell are caught by my friends who work as commericial fisherman in the Keys. 

Hope all is well and check out my fish and seafood recipes at

Have a Happy Holiday Season!


Key West Pink Shrimp and Florida Spiny Lobster Tails Sautéed with Hot Key Lime Butter Sauce

Robbies' of Islamorada, FL
About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, MN. 

I tell them, not much has changed except that I am a much happier cook. Mainly, because I following my 8 simple rules for Florida Keys cooking:

1. Keep it simple

2. Do not be afraid to screw up.

3. Take a risk.

4. Ask for help. 

5. Don’t be in a hurry.

6. Be yourself. 

7. Have a back up plan.

8. Relax

This recipe is sure to be a hit around your dinner table this holiday season! 

8 tablespoons (1 stick) butter plus 2 tablespoons

1 tablespoon of your Favorite Hot Sauce

1 ½ tablespoon Key Lime Juice

½ tablespoon minced garlic

2 pounds medium Key West Pink Shrimp (21-25 count), peeled and deveined

1 ½ pounds of spiny lobster tails (about 4 small tails) removed from the shells removed from the shells and coarsely chopped.

1 pound fresh mushrooms, sliced

¼ cup of white wine

6 cups of pasta or rice.

Prepare the Sauce early in the day: Place 8 tablespoons butter in a small bowl and allow it to soften at room temperature. Add hot sauce and lime juice; stir to mix well. Cover bowl with plastic wrap and refrigerate this until needed. 

Melt 2 tablespoons plain butter in a large nonstick skillet over medium-high heat. Add Key West Pink Shrimp and Florida Lobsters and sauté, stirring frequently, until shrimp just turns pink, about 2 to 3 minutes. Do not overcook. Reduce heat to medium. Add mushrooms, scallions, and wine. Sauté, stirring frequently, until tender, about 2 to 3 minutes. Remove from heat. Add key lime hot sauce butter and stir until the butter melts and is well blended with seafood. Serve with hot pasta or rice. 


Ryan's Blog:

Thanks Ryan for letting me share just a little window into your fabulous life in the Keys!


Ryan Van fleet said...

Thank you so much Caron!

Happy Holidays!


jenna ♥ a little blue said...

great guest post. :) i will be passing the recipe along to my mister :)

Ryan Van fleet said...

Jenna- Where you from in Illinois? I grew up there!


Marie @ Sally Lee by the Sea said...

Just dropping by today to wish you a Merry Christmas and Happy New 2011!

Thank you for the uplifting and beautiful articles you provide as well as support to our little beachy blog.

Happy Holidays from Sally Lee by the Sea!

Simone @ Doberman's by the Sea said...

Merry christmas to you and yours. Great recipe.

NYCLQ said...

♪♪♫♪ ♪♪♫♪ :II ♫ Start spreading ♫ the NEWS ♫♪♪♫♪ ♪♪♫♪ It's going to be a GREAT year in 2011!! ♪♪♫♪ ♪♪♫♪

All the best to you Caron in the upcoming NEW year!

xo Lynda

Shellbelle said...

Oh my mouth is watering! I copied this recipe and plan to make it if we ever get out of this cold weather we're in right now. I crave shrimp and lobster and I'm tired of chili and soup. Warms the bones, but not soul, lol.

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