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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Md Monna Islam
[email protected]I'm not a fan of shrimp, but I thought I'd give this recipe a try. I was pleasantly surprised! The shrimp souffle was light and flavorful, and the wine sauce was delicious.
Fana Ndala
[email protected]The shrimp souffle was good, but it wasn't anything special. I've had better.
ROYAL GAMING
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler shrimp souffle recipe next time.
Mohaa Issa
[email protected]I'm not sure what I did wrong, but my souffle didn't rise very much. It was still tasty, but it wasn't as fluffy as I expected.
Akhtiar Chachar
[email protected]The wine sauce really makes this dish. It's rich and flavorful, and it pairs perfectly with the shrimp.
Waqar Jaffri
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover shrimp.
Virginia Sanchez
[email protected]The shrimp souffle was a delicious and elegant dish. I served it with a side of roasted vegetables and it was a perfect meal.
Kukunda Carol
[email protected]This recipe is a keeper! I've made it twice now and it's always a crowd-pleaser.
MD. Monir Khan
[email protected]I followed the recipe exactly and my souffle turned out perfectly. It was golden brown and fluffy on the outside, and the inside was moist and flavorful.
Aly Mkojo
[email protected]This souffle was a bit more challenging to make than I expected, but it was worth the effort. The end result was a light and airy dish that was packed with flavor.
Khaoula bouarab
[email protected]I'm not a huge fan of seafood, but this shrimp souffle changed my mind. The shrimp were cooked perfectly and the wine sauce was rich and flavorful. I'll definitely be making this again.
Md Kaiyum
[email protected]This shrimp souffle was a hit at my dinner party! The combination of shrimp, wine sauce, and fluffy souffle was divine. My guests raved about it.