Best 2 Hurricane Shrimp Recipes

Embark on a culinary adventure with our curated collection of hurricane shrimp recipes. This popular dish combines succulent shrimp with a vibrant, flavorful sauce that captures the essence of the tropics. Whether you prefer a classic New Orleans-style recipe or a modern fusion variation, we'll guide you through the process of creating a restaurant-worthy dish in the comfort of your own kitchen.

Let's cook with our recipes!

HURRICANE SHRIMP

Hurricane Shrimp image

From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane.

Provided by Ambervim

Categories Healthy

Time 23m

Yield 14 Shrimp

Number Of Ingredients 10

Ingredients

1/3 cup sweet coconut milk
2 tablespoons lime juice
1 teaspoon garlic, minced
1 teaspoon red chili pepper flakes
1 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/4 teaspoon white pepper, ground
1 lb shrimp (13-15 with tails will work)
8 ounces wheat, shredded & thawed (Kataifi or shred your own Phyllo)
1 mango, sauce Mango Sauce Nice and Tart With Sriracha (Or Without)

Steps:

Combine coconut milk, lime juice, garlic, chili flakes, cumin, coriander and pepper in a small bowl.
Add shrimp and toss. Marinate for 1 hour or more under refrigeration.
Preheat oven to 400°F.
Unroll the kataifi and separate a small bundle of strands about 1.5 inches wide. Using scissors, cut Kataifi strands to about 8 inches long.
For each shrimp, spread a Kataifi bundle on your work surface and wrap it around each marinated shrimp, leaving the tail uncovered. Wrap freeform or tightly compress for a more compact look.
His recipe calls for deep frying at 350F for 2 minutes each until brown and crispy, then draining on a paper towel.
I prefer to bake at 400F for 8-10 minutes or until the Kataifi is crisp and golden. A little less for smaller shrimp.
Serve with Recipe # 481797 as a dipping sauce.

Nutrition Facts : Calories 119.9, Fat 1.9, SaturatedFat 1.2, Cholesterol 40.8, Sodium 190, Carbohydrate 20.4, Fiber 2.6, Sugar 7, Protein 6.5

THE HURRICANE PORT-A-SHRIMP

The Hurricane Port-A-Shrimp image

Provided by Emeril Lagasse

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

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

Steps:

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.

Tips:

Choose fresh shrimp: For the best flavor and texture, use fresh shrimp that are firm and have a slight briny smell.
Clean the shrimp properly: Devein the shrimp and remove the shells, leaving the tails intact if desired.
Use a flavorful marinade: Marinate the shrimp in a mixture of olive oil, garlic, lemon juice, and herbs for at least 30 minutes before cooking.
Cook the shrimp over high heat: Sear the shrimp in a hot skillet or grill until they are pink and opaque, about 2-3 minutes per side.
Don't overcook the shrimp: Overcooked shrimp will be tough and rubbery. Cook them just until they are cooked through.
Serve the shrimp with your favorite dipping sauce: Hurricane sauce is a popular choice, but you can also use cocktail sauce, tartar sauce, or remoulade.

Conclusion:

Hurricane shrimp is a delicious and easy-to-make appetizer or main course. With its crispy coating and flavorful dipping sauce, it's sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy seafood dish, give hurricane shrimp a try. You won't be disappointed!