Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------SEAFOOD SEASONING--------------------------
1/2 ts Cayenne powder
1/2 ts Fresh ground black pepper
1 tb Paprika
1 1/4 ts Onion powder
1 1/4 ts Garlic powder
1 1/4 ts Dried thyme
1 1/4 ts Dried oregano

---------------------------SHRIMP--------------------------------
3 tb Corn oil
1/3 c Finely diced onion
4 ts Minced garlic
16 md Raw shrimp; peeled, deveined
1/2 c Heavy cream
2 tb Fresh lemon juice
2 tb Worcestershire sauce
4 tb Chopped scallions
12 tb Unsalted butter
Salt; to taste

------------------GARLIC-BOURSIN CROUTONS-----------------------
4 sl French bread
2 tb Boursin cheese
1 tb Unsalted butter
1 tb Finely chopped chives
1 ts Minced 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.

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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