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The Hurricane Port-a-shrimp

The Hurricane Port-a-shrimp

Recently featured on Emeril's Florida: Florida's Beach & Waterfront Restaurants.

  • Yield: Recipe serves 1-2


  • 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.
  • Notes:

    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