The Hurricane Port-a-shrimp
Recently featured on Emeril's Florida: Florida's Beach & Waterfront Restaurants.
- 6 ounces 51/60 gulf shrimp, peeled and deveined
- One 5-inch portabella mushroom cap
- 2 ounces garlic butter (homemade or store-bought)
- 1 tablespoon grated Parmesan
- Salt and ground pepper
- 1 to 2 slices garlic bread, for serving
Remove the woody stem from and wash the Portabella Mushroom.
Saute the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
Saute shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
Plate with the sauteed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.
Yield: Recipe serves 1-2
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of The Hurricane Restaurant/St.Pete Beach, Florida
Copyright 2001 - 2014 Emerils.com All Rights Reserved