Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, shrimp souffle. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Shrimp Souffle is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Shrimp Souffle is something that I have loved my whole life.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook shrimp souffle using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Shrimp Souffle:
- Prepare 4 oz raw shelled shrimp
- Make ready 1/2 tbs butter
- Get 2 + 2/3 tsp flour
- Make ready 4 oz milk
- Get 2 eggs
- Make ready 3 oz cheddar cheese
- Take 1 ⁄2 tbs scotch
- Prepare 1 ⁄2 tbs butter
- Prepare 1 tbs scotch
- Make ready to taste salt, pepper, nutmeg, and cayenne pepper,
- Prepare 2 , 1 cup souffle dishes
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. 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. Cheese possibilities include Gruyere, Emmentaler, comte, chevre, brie, cheddar, manchego, and blue.
Instructions to make Shrimp Souffle:
- 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
- Melt butter, add flour to make a roux. Stir in milk and whisk until smooth. Allow to cool.
- Beat egg yolks, stir them into the cheese then mix into the cooled sauce.
- Finely chop 1/2 oz shrimp and add to sauce with 1/2 tbs Scotch. Season with salt, pepper, nutmeg, and cayenne.
- Warm 1 tbs Scotch and saute the remaining shrimp in butter for about a minute, add the Scotch and light
- Whip the egg whites until stiff. Gently fold into the sauce
- 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
- Serve with a Chardonnay
A variety of mix-ins work with this recipe. Whatever you add should be finely chopped so that it is both evenly distributed throughout the dish and so that the expanding eggs can lift it or chunks will fall to the bottom. I've heard Shrimp Étouffée described as "edible jazz," and that description is pretty apt. Just like jazz, Étouffée combines a little bit of style from multiple genres and blends them together to make a tasty, vibrant medley. Shrimp Étouffée is a blend of vegetables cooked in a thick tomato sauce.
So that’s going to wrap it up with this exceptional food shrimp souffle recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
