Shrimp Souffle’

  • 75 mins
  • 13 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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