Shrimp Soufflé Suflê De Camarão Recipes

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

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.

BRAZILIAN SHRIMP WITH COCONUT MILK (CAMARãO COM LEITE DE COCO)

Steps:

• Marinate shrimp with a little lemon juice and salt and pepper. Heat a large frying pan and add 2 tablespoons cooking oil. Add onion. Mash tomatoes without skin or seeds and add to the frying pan. Let simmer for 20 minutes. Add the shrimp to the mixture, cover and let simmer for 10 more minutes over low heat-do not use the lid so the extra water can evaporate. Add 1 cup coconut milk, a little at a time. Bring to a boil and serve over white rice.

SHRIMP SOUFFLé

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.

SHRIMP BAHIA STYLE (CAMARãO à BAIANA)

Steps:

• Very typical. Clean and prepare shrimp. Marinate for 30 min with lemon juice and crushed garlic clove. In a large frying pan heat cooking oil and add grated onion. Add shrimp. When shrimp are golden, add 2 tablespoons chopped cilantro. Sprinkle with pepper and cook until the shrimp turn pink. In the blender beat tomatoes without seeds, and a dash of hot sauce and add to shrimp mixture. Taste to see if more salt or hot sauce is needed. Serve over white rice.

SOPA DE CAMARON (SHRIMP SOUP)

Steps:

• Peel and devein the shrimp, reserving the shells.
• In a large frying pain heat 4 Tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. Add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. Be careful of burning and add water if mixture gets too dry.
• In a separate pan heat 3 Tbsp of olive oil and saute the shrimp shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of water. Cook vigorously adding water as needed. Taste for salt as the Knorr product has a considerable amount of it. If you need more flavor add additional cubes of Knorr. Strain to remove the shells. Allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. In a large pot heat 1 Tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. Add the peeled and deveined shrimp and the Sriracha Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for 10 minutes. Rewarm to serve, but do not bring to a boil as it will toughen the shrimp.

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES)

Steps:

• Heat olive oil in a medium saucepan.
• Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
• Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
• Pour in the coconut milk and Sriracha sauce, and cook just until heated through - do not boil.
• Add lime juice and season with salt and pepper to taste.
• Serve hot, garnished with fresh cilantro.

SHRIMP SOUFFLé (SUFLê DE CAMARãO)

Steps:

• Heat frying pan and add 1 tablespoon cooking oil, butter, shrimp, chopped onion, garlic, oregano, and pepper. When the onion is transparent, add the shrimp, palmitos cut into small pieces and 1/4 cup milk. Let simmer on very low heat. Separate eggs and beat the yolks and white separately. Add to the yolks, 1/2 tablespoon salt, cilantro. Fold the yolks into the stiffly beaten egg whites. Fold about 1/ 3 of the egg mixture into the shrimp mixture and pour into a large heated frying pan with 2 tablespoons cooking oil. Spread it out, taking care to keep it all in one piece. Pour the rest of the egg mixture over the top and spread out. Remove the frying pan from the stove and place in a preheated 350 degrees oven until browned.

SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON

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.