Sauteed gulf shrimp with garlic-boursin croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Cayenne powder |
| ½ | teaspoon | Fresh ground black pepper |
| 1 | tablespoon | Paprika |
| 1¼ | teaspoon | Onion powder |
| 1¼ | teaspoon | Garlic powder |
| 1¼ | teaspoon | Dried thyme |
| 1¼ | teaspoon | Dried oregano |
| 3 | tablespoons | Corn oil |
| ⅓ | cup | Finely diced onion |
| 4 | teaspoons | Minced garlic |
| 16 | mediums | Raw shrimp; peeled, deveined |
| ½ | cup | Heavy cream |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Worcestershire sauce |
| 4 | tablespoons | Chopped scallions |
| 12 | tablespoons | Unsalted butter |
| Salt; to taste | ||
| 4 | slices | French bread |
| 2 | tablespoons | Boursin cheese |
| 1 | tablespoon | Unsalted butter |
| 1 | tablespoon | Finely chopped chives |
| 1 | teaspoon | Minced garlic |
Directions
SEAFOOD SEASONING
SHRIMP
GARLIC-BOURSIN CROUTONS
Seafood seasoning: Combine all spices and set aside.
Shrimp: Heat the oil in a large skillet and add onions, garlic and shrimp over medium heat until shrimp are half cooked. Add seafood seasoning, cream, lemon juice and Worcestershire and, over high heat, reduce mixture by half. Add scallions and whisk in butter in tablespoon increments. Incorporate well and season with salt.
Croutons: These croutons are the size of a slice of bread cut about ½ or ¾" thick, resembling croutons that you would find in a bowl of French onion soup, rather than ones you would find in a box of store-bought croutons.
Toast the bread. In a mixing bowl, thoroughly combine remaining ingredients and spread on the toasted bread. Warm slightly.
Divide the shrimp and sauce evenly among 4 soup bowls; garnish with croutons. Serve hot.
From Stephan W. Pyles/Star Canyon restaurant/Dallas, TX in Food Editor Sarah Fritschner's 06/14/95"Rising Star: Dallas' Stephan Pyles Will Shine at Benefit Luncheon for Healing Place" article in "The (Louisville, KY) Courier-Journal." Pg. D4. Electronic format by Cathy Harned. Submitted By CATHY HARNED On 08-01-95