Shrimp Souffle’


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.




30 min


45 min


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