Serves 2
25 min
The Hurricane Port-A-Shrimp
Recipe GLPRe9d9a61d3fe026
A vibrant Gulf shrimp and portabella mushroom dish that brings coastal flavors to your plate. Tender shrimp and a meaty mushroom cap are sautéed together in aromatic garlic butter, then finished with fresh lime juice and Parmesan cheese. Served alongside toasted garlic bread, this elegant main course comes together in under 25 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 ounces Gulf shrimp, peeled and deveined
1 large portabella mushroom cap
2 ounces garlic butter
1 tablespoon grated Parmesan cheese
Salt and ground black pepper, to taste
1 to 2 slices garlic bread
Fresh lime juice for finishing
Directions
Trim away the woody stem from the portabella mushroom cap and rinse it under cold water to remove any dirt. Pat dry with a paper towel.
Heat a large skillet over medium-high heat. Add 1 ounce of the garlic butter and allow it to melt and foam slightly. Season the mushroom cap with a pinch of salt and pepper, then place it gill-side down in the skillet. Sauté for 5 to 6 minutes until the bottom is golden and tender. Flip and cook the top side for another 2 to 3 minutes. Transfer the cooked mushroom to a plate.
Add the remaining 1 ounce of garlic butter to the same skillet. Once melted and hot, add the prepared shrimp in a single layer. Season with salt and pepper. Sauté for 2 to 3 minutes per side until the shrimp are opaque and cooked through (internal temperature should reach 145°F). Return the cooked mushroom cap to the skillet and toss gently to coat with the garlic butter.
Place the sautéed mushroom cap on a serving plate. Arrange the shrimp on top of the mushroom. Squeeze fresh lime juice over the shrimp and sprinkle with grated Parmesan cheese. Serve immediately alongside warm, toasted garlic bread.
