If you're seeking an exquisite and elegant dish for a special occasion or to impress your dinner guests, look no further than the perfect shrimp souffle with shrimp and wine sauce. This culinary masterpiece combines the delicate flavors of shrimp, the richness of a souffle, and the tantalizing allure of a velvety wine sauce, resulting in a symphony of flavors that will leave your taste buds dancing in delight. So, prepare to embark on a culinary adventure as we delve into the secrets of crafting this remarkable dish, ensuring you leave a lasting impression on your palate and the hearts of those you dine with.
Let's cook with our recipes!
CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
SHRIMP SOUFFLé
This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969. Use your own taste as to the amounts of salt, paprika, and cayenne pepper to add.
Provided by Dan-Amer 1
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan melt the butter and then whisk in the flour and cook for 3 minutes over medium-low heat. Whisk in the milk and cook until the mixture has thickened. Beat the egg yolks together with the spices. Remove the milk mixture from the fire and carefully beat in the egg yolks. Add the shrimp. Beat the egg whites until thick and carefully fold them into the mixture. Preheat your oven to 325 F, Pour mixture into a soufflé dish and bake for 10 minutes, then turn up the heat to 350 F and bake for a further 20 minutes. Serve at once.
Nutrition Facts : Calories 191.8, Fat 14.7, SaturatedFat 8, Cholesterol 190.1, Sodium 143.8, Carbohydrate 7.6, Fiber 0.2, Sugar 0.3, Protein 7.4
SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON
Categories Food Processor Egg Pepper Shellfish Bake Parmesan Crab Shrimp Bell Pepper Tarragon Ramekin Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
- Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
- Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
Tips:
- Mise en Place: As with any recipe, having all of your ingredients prepped and measured before you start cooking will make the process much smoother. This is especially important for soufflés, as they require precise measurements and timing.
- Fresh Ingredients: Use the freshest shrimp and vegetables you can find for the best flavor.
- Properly Prepare the Shrimp: Devein and peel the shrimp before cooking. If you are using frozen shrimp, thaw them completely before using.
- Do Not Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
- Use a Good Quality Wine: The wine you use in the sauce will greatly affect the flavor of the dish. Choose a dry white wine that you enjoy drinking.
- Be Careful Not to Overmix the Soufflé Batter: Overmixing the batter will result in a dense, heavy soufflé. Mix just until the ingredients are combined.
- Preheat the Oven: Make sure the oven is fully preheated before baking the soufflé. This will help the soufflé to rise properly.
- Do Not Open the Oven Door: Once the soufflé is in the oven, do not open the door until the cooking time is complete. Opening the door will cause the soufflé to fall.
- Serve Immediately: Soufflés are best served immediately after baking. As they cool, they will start to fall.
Conclusion:
This recipe for Shrimp Soufflé with Shrimp and Wine Sauce is a delicious and elegant dish that is perfect for a special occasion. With its light and fluffy texture and flavorful sauce, this soufflé is sure to impress your guests.
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