Sauteed Gulf Shrimp With Garlic-boursin Croutons Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SEAFOOD SEASONING
1/2 tsp: Cayenne powder,
1 1/4 tsp: Garlic powder,
1/2 tsp: Fresh ground black pepper,
1 1/4 tsp: Dried thyme,
1 tbsp: Paprika,
1 1/4 tsp: Dried oregano,
1 1/4 tsp: Onion powder,
SHRIMP
3 tbsp: Corn oil,
2 tbsp: Fresh lemon juice,
1/3 cup: Finely diced onion,
2 tbsp: Worcestershire sauce,
4 tsp: Minced garlic,
4 tbsp: Chopped scallions,
16 medium: Raw shrimp, peeled, deveined
12 tbsp: Unsalted butter,
1/2 cup: Heavy cream,
Salt, to taste
GARLIC-BOURSIN CROUTONS
4 slice: French bread,
1 tbsp: Finely chopped chives,
2 tbsp: Boursin cheese,
1 tsp: Minced garlic,
1 tbsp: Unsalted butter,
Directions:
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 1/2 or
3/4" 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 Fritschners 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.
From: Cathy Harned Date: 08-01 Gourmet
Source from luhu.jp
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 1/2 or
3/4" 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 Fritschners 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.
From: Cathy Harned Date: 08-01 Gourmet
Source from luhu.jp