Best 2 The Hurricane Port A Shrimp Recipes

NEW ORLEANS HURRICANE

New Orleans Hurricane image

This is the Classic N'awlins Hurricane. Drink through a straw from the bottom first. It starts out calm, but it gets stormy towards the end!

Provided by Renata

Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup ice
2 fluid ounces light rum
2 fluid ounces passion fruit flavored syrup
1 cup lemon-lime flavored carbonated beverage
1 ounce lime juice
1 fluid ounce 151 proof rum

Steps:

In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

Nutrition Facts : Calories 522.7 calories, Carbohydrate 83.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 69.3 mg, Sugar 51.7 g

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