Recipe courtesy of The Hurricane Restaurant
25 min
25 min
2 servings


  • 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.

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.

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