Key West Style Shrimp... New Orleans Style

 

When we were in Key west a year ago, when ordering grilled fish or steak, a frequent question would be if I would like it "Key West Style" or with "Key West Style Pink Shrimp" on top. It seemed that this meant shrimp sautéed in Key Lime Butter, sometimes with mangoes as well. I tried to recreate the sauce, and I'm not sure if this recipe is actually anything like what they did there or not, as it definitely comes across more buttery. Maybe the New Orleanian in me just can't help but go heavy on the butter, but this is delicious enough that I thought I would share the recipe even if it isn't absolutely authentic.

Ingredients:

• 1 pound of Key West pink shrimp, peeled and deveined (Since I can't get these here, I just use local shrimp)
• 3/8 cup of unsalted butter
• 1/4 cup of fresh (maybe slightly over ripe) mango, peeled and diced (about 1/s of a large mango)
• 1/4 cup of freshly squeezed key lime juice
• 3 cloves of garlic, minced
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. In a medium saucier or saucepan, melt the butter over medium heat, and begin to brown.

2. Add the diced mango and cook for 2-3 minutes, stirring occasionally.

3. Add the minced garlic and cook for an additional minute, until fragrant.

4. Add the lime juice to the saucepan and stir well to combine.

5. Reduce the heat to low and simmer the sauce for 5-7 minutes, until it has thickened slightly.

6. While the sauce is simmering, add the peeled and deveined Key West pink shrimp (season with salt and pepper to taste).

7. Cook the shrimp for 2-3 minutes per side, until they are pink and cooked through.

8. Once the shrimp are cooked, serve the sauce over grilled fish (such as Pompano), garnished with chopped fresh parsley if desired. Enjoy!