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Title: Sauteed Gulf Shrimp with Garlic-Boursin Croutons
Categories: Shellfish
Yield: 4 Servings

SEAFOOD SEASONING
1/2tsCayenne powder
1/2tsFresh ground black pepper
1tbPaprika
1 1/4tsOnion powder
1 1/4tsGarlic powder
1 1/4tsDried thyme
1 1/4tsDried oregano
SHRIMP
3tbCorn oil
1/3cFinely diced onion
4tsMinced garlic
16mdRaw shrimp; peeled, deveined
1/2cHeavy cream
2tbFresh lemon juice
2tbWorcestershire sauce
4tbChopped scallions
12tbUnsalted butter
  Salt; to taste
GARLIC-BOURSIN CROUTONS
4slFrench bread
2tbBoursin cheese
1tbUnsalted butter
1tbFinely chopped chives
1tsMinced garlic

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.

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