Best 3 Perfect Shrimp Souffle With Shrimp And Wine Sauce Recipes

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Indulge in a culinary journey with our exquisite Shrimp Soufflé recipe, a harmonious blend of delicate shrimp and rich wine sauce. This soufflé promises an unforgettable dining experience, tantalizing your taste buds with its light and airy texture, perfectly complemented by the velvety smoothness of the sauce.

Accompanying this main course recipe are two additional culinary delights: a zesty Lemon Butter Sauce and a flavorful Shrimp and Mushroom Fricassee. The Lemon Butter Sauce offers a refreshing citrusy twist, while the Shrimp and Mushroom Fricassee adds a hearty and umami-rich dimension to your meal.

These recipes are meticulously crafted to ensure a seamless and successful cooking experience. Each step is explained in detail, guiding you effortlessly towards culinary mastery. Whether you're a seasoned chef or embarking on your cooking adventure, these recipes cater to all skill levels.

So, prepare to embark on a culinary voyage with our Perfect Shrimp Soufflé, accompanied by the tangy Lemon Butter Sauce and the delectable Shrimp and Mushroom Fricassee. Treat your palate to a symphony of flavors and textures, leaving your taste buds in awe.

Let's cook with our recipes!

PERFECT SHRIMP SOUFFLE WITH SHRIMP AND WINE SAUCE RECIPE - (3.3/5)



Perfect Shrimp Souffle with Shrimp and Wine Sauce Recipe - (3.3/5) image

Provided by forkspoonnknife

Number Of Ingredients 20

3/4 pound medium sized shrimps peeled and de-veined
1 medium red onion diced fine
1 clove of garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
1/2 teaspoon cayenne
5 egg whites
4 egg yolks
1/8 teaspoon cream of tartar
1/4 cup grated parmesan + 2 tablespoons for coating souffle dish
4 tablespoons butter
3 tablespoons all purpose flour
1 cup whole milk
1/2 cup white wine
1/2 cup fish/clam/shrimp stock
1/2 cup half & half or light cream
3/4 teaspoon tomato paste
salt and pepper to taste
olive oil as needed

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.

SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON



Shrimp and Crab Souffles with Red Bell Pepper and Tarragon image

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

Grated Parmesan cheese
1/2 cup crabmeat (about 3 1/2 ounces)
1/2 cup small cooked shrimp (about 3 1/2 ounces)
1/4 cup (packed) well-drained roasted red peppers from jar
2 tablespoons fresh whole tarragon leaves
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
1 large shallot, minced
1/8 teaspoon (scant) cayenne pepper
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
8 large egg whites
3/4 cup grated Parmesan cheese

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.

SHRIMP SOUFFLé



Shrimp Soufflé image

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

3 tablespoons butter
3 tablespoons flour
1 cup milk
3 eggs, separated
1 cup small shrimp, cooked and cleaned
salt
paprika
cayenne pepper

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

Tips:

  • To ensure your shrimp soufflé reaches its full potential, use the freshest shrimp you can find. Freshness is key to achieving a succulent and flavorful dish.
  • Don't overbeat the egg whites. Overbeating can result in a tough and rubbery soufflé. Beat them just until stiff peaks form.
  • Fold the egg whites into the shrimp mixture gently. Overmixing can deflate the egg whites and result in a fallen soufflé.
  • When baking the soufflé, keep an eye on it. Cooking times can vary depending on your oven. The soufflé should be fully risen and golden brown on top.
  • Serve the soufflé immediately. It will start to deflate as it cools, so don't let it sit for too long before serving.

Conclusion:

The perfect shrimp soufflé is a delightful dish that is sure to impress your guests. With its light and airy texture, succulent shrimp, and flavorful wine sauce, it is a dish that will be remembered long after the meal is over. Whether you are a seasoned chef or a beginner in the kitchen, this recipe will guide you through the process of creating this culinary masterpiece.

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