Shrimp Soufflé

Shrimp Soufflé : Real good taste

Shrimp Soufflé is easy to make and really delicious. Breads made with the flesh of fish increase the flavor even more. The harmony of sweetness and protein will keep you from getting it out of your hands.

Ingredients

  • 1 tablespoon dry breadcrumbs
  • 2 tablespoons butter or margarine
  • ⅔ cup coarsely chopped cooked shrimp
  • 1 tablespoon minced fresh tarragon or parsley
  • ¼ teaspoon pepper
  • 3 tablespoons sherry or dry white wine

FOR THE SOUFFLÉ MIXTURE

  • 3 tablespoons butter or margarine
  • 2 ½ tablespoons flour
  • 1 cup milk, heated
  • ¾ teaspoon salt
  • 4 egg yolks
  • 5 egg whites

Details

Serves: 6

Method

Step 1

Butter a 6 or 8 cup soufflé mould. Sprinkle with the breadcrumbs, tilting the mould to coat the bottom and sides evenly.

Preheat the oven to 400°F.

Step 2

Melt the butter or margarine in a small saucepan. Add the chopped shrimp and cook 2-3 minutes over low heat.

Stir in the herbs, pepper, and wine and cook 1-2 minutes more. Raise the heat and boil rapidly to evaporate the liquid. Remove from the heat and set aside.

Step 3

For the soufflé mixture, melt the butter or margarine in a medium-size heavy saucepan. Add the flour, blending well with a wire whisk.

Cook over low heat 2-3 minutes. Pour in the hot milk and whisk vigorously until smooth. Simmer 2 minutes, still whisking. Stir in the salt.

Step 4

Remove from the heat and immediately beat in the egg yolks, one at a time. Stir in the shrimp mixture.

In a large bowl, beat the egg whites until they form stiff peaks. Stir about one-quarter of the egg whites into the shrimp mixture. Gently fold in the rest of the egg whites.

Step 5

Turn the mixture into the prepared mould. Place in the oven and turn the heat down to 375°F.

Bake until the soufflé is puffed up and lightly browned on top, 30-40 minutes. Serve immediately.

Another souffle you may like, Cold Chocolate Souffle

A bit of soufflé history