Recipe: Delicious Shrimp Souffle

Shrimp Souffle. Perfect Shrimp Souffle with Shrimp and Wine Sauce. This shrimp souffle makes a nice project for a lazy Sunday lunch; no hurry to eat and a large appetite to appease. :) You can easily substitute the shrimp with crab meat or tuna. Serve with shrimp and wine sauce and a light side salad.

Shrimp Souffle Remove the milk mixture from the fire and carefully beat in the egg yolks. Stir shrimp into sauce, then fold in egg whites, as few strokes as possible. Decorate with whole cooked shrimp, if desired. You can have Shrimp Souffle using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Shrimp Souffle

  1. You need 4 oz of raw shelled shrimp.
  2. It's 1/2 tbs of butter.
  3. It's 2 of + 2/3 tsp flour.
  4. You need 4 oz of milk.
  5. It's 2 of eggs.
  6. You need 3 oz of cheddar cheese.
  7. Prepare 1 of ⁄2 tbs scotch.
  8. You need 1 of ⁄2 tbs butter.
  9. Prepare 1 tbs of scotch.
  10. Prepare to taste of salt, pepper, nutmeg, and cayenne pepper,.
  11. You need 2 of , 1 cup souffle dishes.

In same skillet, melt remaining butter. Add the shrimp and pour the mixture over. seasoned salad. I n a large bowl, combine the crab, mayonnaise, onion, celery, green pepper, parsley, lemon peel, salt and pepper In a large bowl, whisk the eggs, milk, parsley, mustard and salt. Shrimp Étouffée for Louisiana down home cookin' -.

Shrimp Souffle step by step

  1. Measure butter, flour, and milk. Separate eggs. Cut shrimp into 1/2" pieces. Grease two souffle dishes. Preheat baking sheet in the oven at 375f.
  2. Melt butter, add flour to make a roux. Stir in milk and whisk until smooth. Allow to cool..
  3. Beat egg yolks, stir them into the cheese then mix into the cooled sauce..
  4. Finely chop 1/2 oz shrimp and add to sauce with 1/2 tbs Scotch. Season with salt, pepper, nutmeg, and cayenne..
  5. Warm 1 tbs Scotch and saute the remaining shrimp in butter for about a minute, add the Scotch and light.
  6. Whip the egg whites until stiff. Gently fold into the sauce.
  7. Pour 1/4 of it into each dish, add a layer of shrimp to each, and top off with sauce. Place in the oven and cook for 25-30 minutes.
  8. Serve with a Chardonnay.

With Mardi Gras quickly approaching I thought I would share one of my favorite dishes from N'awlins, Shrimp Étouffée. Blend all other ingredients and pour over bread, cheese, and shrimp. Add to the mix the bread, cheese and shrimp. It's a hit in the summer, for tailgating during football season and in the dead of winter. The temperature outside doesn't matter with this recipe, after all…we're talking about shrimp and andouille sausage with a scrumptious sauce.

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