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

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