Shrimp Souffle’
Ingredients
| Butter | ||
| Grated Parmesan cheese | ||
| 1/3 cup butter | ||
| 1/3 cup flour | ||
| 1 and 1/4 cups milk | ||
| 1/4 cup dry white wine | ||
| 1/2 cup Shredded Gruyere or Swiss cheese | ||
| 2 tbs chopped parsley | ||
| 2 cloves garlic, crushed | ||
| 1/2 tsp paprika | ||
| 6 eggs, separated | ||
| 1/2 lb small shrimp, cooked, peeled and deveined | ||
| 1/2 tsp cream of tartar |
- Butter the bottom and sides of a 2 quart souffle’ dish.
- Dust with Parmesan cheese.
- Prepare collar by making a 4 inch wide band of triple-thickness aluminum foil long enough to go around the dish.
- Butter 1 side of the band and dust with Parmesan cheese.
- Wrap band around the dish.
- Collar should stand at least 2 inches above the rim of the dish. Set aside.
- Over medium high heat, melt 2/3 cup butter and blend with the flour.
- Stir in milk all at once.
- Cook and stir until mixture boils and is smooth and thickened.
- Stir in wine, remove from heat.
- Stir in Gruyere cheese and seasonings until cheese is melted.
- Allow to cool slightly.
- Thoroughly blend egg yolks and shrimp into sauce.
- In a large mixing bowl, beat egg whites with cream of tartar at high speed just until whites no longer slip when bowl is tilted.
- Gently but thoroughly fold egg whites into shrimp mixture.
- Carefully pour into prepared dish.
- Bake in a 350 degree preheated oven until puffy, delicately browned and the souffle’ shakes slightly when oven rack is moved gently back and forth, about 45 minutes.
- Quickly but carefully remove collar.
- Serve at once.
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