Emerils Hurricane Food

THE HURRICANE PORT-A-SHRIMP

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.

HURRICANE COCKTAILS

Steps:

• Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.

EMERIL'S HURRICANE

Steps:

• In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine.
• Add the light rum, Triple Sec and dark rum and stir well.
• Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.