The Hurricane Port-A-Shrimp

Name: The Hurricane Port-A-Shrimp
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 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

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 2 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 2 servings

Ingredients

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

Directions

Remove the woody stem from and wash the Portabella Mushroom.
Sauté the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove.
Sauté shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.
Plate with the sautéed shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe has been updated and may differ from what was originally published or broadcast.

The Hurricane Restaurant, St.Pete Beach, FL

My Private Notes

Looking for Something Else?

Quick & Easy More Shrimp Recipes 5 Ingredients or Less Highly Rated

Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette

Portobello Crab Rockefeller

Egg Rolls

Pasta Fina

Mini Shrimp Calzones

Cowboy Shrimp

Spanish-Style Garlic Shrimp with Ham and Bell Peppers

Seafood Jambalaya

The Hurricane Port-A-Shrimp

Categories: