Rolled Souffle With Shrimp Filling Recipes

ROLLED SOUFFLE WITH SHRIMP FILLING

Steps:

• Line a jelly roll pan with waxed paper, and butter and flour it.
• In a saucepan, add milk to flour, and cook while stirring until thick.
• Beat in egg yolks, one at a time.
• Add salt, pepper, and nutmeg.
• Beat egg whites, and then fold flour mixture into whites.
• Add cheese, and pour mixture onto jelly roll pan.
• Bake at 375 degrees for 18-20 minutes.
• Turn souffle out onto dampened kitchen towel and remove waxed paper.
• Spread souffle with shrimp filling and roll up jelly roll fashion.
• Place on serving dish and garnish with remaining Bechamel sauce.
• Shrimp Filling:.
• Saute green onions in butter.
• Add the wine and shrimp and cook 5 minutes.
• Add salt, pepper, and mushrooms and simmer 5 minutes more.
• Blend in 1 cup Bechamel sauce.
• Bechamel Sauce:.
• Melt butter in heavy saucepan.
• Add flour and blend with a whisk.
• Gradually add milk while whisking, and cook until sauce has thickened.
• Add seasonings.

SOLE WITH SHRIMP SAUCE

Steps:

• Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.