|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.