Best Emerils Hurricane Recipes

Emeril's Hurricane image

Provided by alligirl

Categories Beverages

Time 5m

Yield 6 1/2 cups, 4-6 serving(s)

Number Of Ingredients 13

1 1/2 cups pineapple juice
1 cup orange juice
1 cup pomegranate juice, preferably a filtered (not cloudy)
1/2 cup grenadine
1/2 cup simple syrup
1/4 cup plus 2 tablespoons lemon juice
1/4 cup plus 2 tablespoons lime juice
1 1/2 cups light rum
1/4 cup triple sec
1/2 cup dark rum
orange slice, for garnish
lemon slice, for garnish
maraschino cherry, for garnish

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.

Nutrition Facts : Calories 449.3, Fat 0.2, Sodium 14.9, Carbohydrate 47.9, Fiber 0.4, Sugar 33.8, Protein 0.9

Hurricane Cocktails image

Provided by Emeril Lagasse

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 7

10 ounces fresh orange juice
10 ounces sour mix, or fresh lime juice
3 tablespoons superfine sugar, or more to taste
1 large orange, cut into 1/4-inch thick slices
12 ounces light rum
12 ounces dark rum
10 ounces grenadine, or passion fruit syrup

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.

The Hurricane Port-A-Shrimp image

Provided by Emeril Lagasse

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

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.