PERFECT SHRIMP SOUFFLE WITH SHRIMP AND WINE SAUCE RECIPE - (3.3/5)
Provided by forkspoonnknife
Number Of Ingredients 20
Steps:
- Heat the oil in a medium pan, saute onions and garlic until they are translucent. Toss in the cleaned shrimp along with the thyme, oregano, paprika, cayenne, salt and pepper. Saute for a 5 to 6 minutes until the shrimps are completely cooked and opaque. Remove from heat and cool. Divide the shrimp mixture into two parts - finely mince one and rough chop the other. Preheat oven to 400°F. Heat the milk till it is scalding but not boiling. In a sauce pan over low heat, melt 3 tablespoons of butter and add 3 tablespoons of flour to it. Stir the mixture continuously till the flour is cooked and the roux is light golden, about 2 to 3 minutes. Add the hot milk and continue stirring till the mixture thickens and becomes smooth. Remove from heat and mix in the egg yolks one at a time. Stir in the parmesan and the finely minced shrimp mixture. In a large bowl, whisk together egg whites, pinch of salt and cream of tartar. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk 1/4 of the egg whites into the shrimp and white sauce mixture and then carefully fold in the rest. Pour into a 1.5-quart souffle dish that has been buttered and coated lightly with parmesan cheese. Smooth the top. Place in the middle rack of the oven. Turn the temperature down to 375°F and bake for 30 to 35 minutes until puffed and golden. Important: Do NOT open the oven in between to check! While the souffle bakes, add stock to the pan in which shrimp mixture was made. Over medium heat, add the wine to it to deglaze it. Reduce the mixture to half. Add the tomato paste and rough minced shrimp mixture and cook for 2-3 minutes. Stir in the cream and remove from heat. Just before serving, reheat the sauce and melt in 1 tablespoon of butter. Sauce will be chunky in texture which lets you taste the shrimp as you bite into the bits. Serve the souffle immediately after removing from oven with a generous helping of the shrimp and wine sauce and green salad.
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Anjal Moktan
[email protected]I made this souffle for a dinner party and it was a hit! Everyone loved it and I received many compliments. I would definitely recommend this recipe.
Rex Rex101
[email protected]This dish was a disaster! The souffle didn't rise and the sauce was bland. I followed the recipe exactly and I don't know what went wrong.
Aamino Shiikh nuur
[email protected]Wow! This shrimp souffle was amazing! It was so easy to make and it turned out so well. The flavors were perfect and the texture was light and fluffy. I will definitely be making this again and again.
Rai Shyamoo
[email protected]This souffle was a bit too eggy for my taste, but the shrimp and wine sauce were both delicious. I would recommend using less eggs in the souffle next time.
Jose Arturo Sanchez Ambrosio
[email protected]I'm not a huge fan of seafood, but I decided to give this shrimp souffle a try and I was pleasantly surprised. The shrimp flavor was subtle and the souffle was very light and fluffy. The sauce was also very good. I would definitely make this again.
Deepak Mainali
[email protected]This shrimp souffle was an absolute delight! The texture was light and airy, while the shrimp and wine sauce added a burst of flavor. I followed the recipe exactly and it turned out perfectly. My family raved about it and I will definitely be making