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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Difficult / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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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. | Ingredients:
1/2 Teaspoon(s) Cayenne powder
1/2 Teaspoon(s) Fresh ground black pepper
1 Tablespoon(s) Cholesterol-free egg product
1 1/4 Teaspoon(s) Onion powder
1 1/4 Teaspoon(s) Pasteurized process cheese
1 1/4 Teaspoon(s) Finely diced onion
1 1/4 Teaspoon(s) Dried oregano
3 Tablespoon(s) Corn oil
4 Teaspoon(s) Minced garlic
16 medium Raw shrimp; peeled, deveined
1/2 Cup(s) Shrimp; medium-sized, cooked and cleaned (opt)
2 Tablespoon(s) Boursin cheese
2 Tablespoon(s) Ground pepper -- to taste
4 Tablespoon(s) Chopped scallions
12 Tablespoon(s) Unsalted butter
4 Slice(s) French bread
1 Tablespoon(s) Finely chopped chives |
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