Key West Shrimp and Lobster Tails Recipe

Shrimp: Peeled and deveined, these will cook quickly and absorb the marinade flavors beautifully.

Lobster tails: These provide a rich, luxurious taste and pair perfectly with the shrimp.

Olive oil: Used as the base for the marinade, it helps to keep the seafood moist and adds a subtle flavor.

Garlic: Minced garlic adds a robust, aromatic element to the marinade.

Paprika: This spice adds a mild heat and a beautiful color to the seafood.

Salt: Enhances the natural flavors of the shrimp and lobster.

Black pepper: Adds a hint of spice and depth to the marinade.

Lemon juice: Freshly squeezed, it adds a bright, tangy finish to the dish.

Parsley: Chopped parsley adds a fresh, herbaceous note and a pop of color.

To ensure your shrimp and lobster tails are perfectly cooked, use a two-zone grilling method. Create a direct heat zone for searing and an indirect heat zone for finishing the cooking process. Start by grilling the seafood over direct heat to achieve a nice char and then move them to the indirect heat zone to finish cooking without burning. This technique helps maintain the delicate texture of the seafood while ensuring it's cooked through.

• shrimp - Substitute with scallops: Scallops have a similar texture and sweetness, making them a good alternative to shrimp.

• lobster tails - Substitute with crab legs: Crab legs offer a similar rich and sweet flavor, providing a comparable taste experience.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a suitable replacement for olive oil in cooking.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can mimic the taste of garlic in recipes.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat but can provide a similar depth of flavor to paprika.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a good alternative to black pepper.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• parsley - Substitute with cilantro: Cilantro provides a fresh, slightly citrusy flavor that can stand in for parsley in many dishes.

• Allow the shrimp and lobster tails to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.

• Place the cooled seafood in an airtight container or wrap it tightly in aluminum foil or plastic wrap. This will help maintain its freshness and prevent any unwanted odors from seeping into your fridge.

• If you plan to consume the leftovers within 2-3 days, store the container in the refrigerator. Ensure the temperature is set to 40°F (4°C) or below to keep the seafood safe to eat.

• For longer storage, consider freezing the shrimp and lobster tails. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the container with the date of storage. This will help you keep track of how long the seafood has been stored and ensure you use it within an optimal time frame.

• When ready to use, thaw the seafood in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth.

• Reheat the shrimp and lobster tails gently to avoid overcooking. You can do this by placing them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for a few minutes.

• If you have any leftover lemon juice or parsley, store them separately in small containers. Fresh lemon juice can be refrigerated for up to a week, while parsley can be wrapped in a damp paper towel and stored in a plastic bag in the refrigerator for up to a week.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shrimp and lobster tails on a baking sheet.
  3. Lightly brush with a bit of olive oil to keep them moist.
  4. Cover the baking sheet with aluminum foil to prevent drying out.
  5. Heat in the oven for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the shrimp and lobster tails in the skillet.
  4. Cook for about 3-4 minutes, turning occasionally, until heated through.

• Microwave Method:

  1. Place the shrimp and lobster tails in a microwave-safe dish.
  2. Add a splash of lemon juice or a few drops of water to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a boil.
  2. Place a steamer basket over the boiling water.
  3. Add the shrimp and lobster tails to the steamer basket.
  4. Cover and steam for about 3-5 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the shrimp and lobster tails in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and cook for about 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Grill: Used to cook the shrimp and lobster tails, providing a smoky flavor and charred texture.

• Bowl: Used to combine the olive oil, garlic, paprika, salt, and black pepper.

• Brush: Used to apply the olive oil mixture onto the shrimp and lobster tails.

• Tongs: Used to turn the shrimp and lobster tails on the grill for even cooking.

• Knife: Used to mince the garlic and chop the parsley.

• Cutting board: Used as a surface for mincing garlic and chopping parsley.

• Measuring spoons: Used to measure out the olive oil, paprika, salt, black pepper, and lemon juice.

• Lemon squeezer: Used to extract freshly squeezed lemon juice.

• Serving platter: Used to present the grilled shrimp and lobster tails.

Prep ingredients in advance: Peel and devein the shrimp and prepare the lobster tails the night before to save time on cooking day.

Use a marinade bag: Combine the olive oil mixture and seafood in a resealable bag for easy and even coating.

Preheat the grill: Make sure your grill is preheated to medium-high heat before you start cooking to ensure even grilling.

Batch grilling: Grill the shrimp and lobster tails together if your grill is large enough to save time.

Garnish efficiently: Have the lemon juice and chopped parsley ready to go for a quick finish.