Recipe courtesy of Emeril Lagasse
Recipe courtesy of Emeril Lagasse
Show:
Emeril's Florida
The Hurricane Port-A-Shrimp
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 451
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 23 g
- Cholesterol
- 201 mg
- Sodium
- 409 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 451
- Total Fat
- 32 g
- Saturated Fat
- 18 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 23 g
- Cholesterol
- 201 mg
- Sodium
- 409 mg
Ingredients
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.
