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.
CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
SHRIMP SOUFFLé
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
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
SHRIMP SOUFFLé
Number Of Ingredients 8
Steps:
- 1. Dice cooked shrimp and mince ginger root then combine with sherry and soy sauce. 2. Beat egg whites, with salt, until frothy and stiff, but not dry. Fold in shrimp mixture. 3. Heat oil to smoking. Add shrimp-egg mixture and cook over medium-high heat, stirring constantly, until eggs begin to set (3 to 4 minutes).The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
GOLDEN SHRIMP BRUNCH CASSEROLE
During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
ROLLED SOUFFLE WITH SHRIMP FILLING
Make and share this Rolled Souffle With Shrimp Filling recipe from Food.com.
Provided by Midwest Maven
Categories European
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 782.2, Fat 38.3, SaturatedFat 21.2, Cholesterol 626.8, Sodium 845.9, Carbohydrate 32.9, Fiber 1.3, Sugar 1.7, Protein 68.6
SHRIMP SOUFFLé (SUFLê DE CAMARãO)
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON
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
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.
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- After you have peeled and deveined the shrimp set 4 aside for the sauce. Take the rest and chop them very finely. You don’t want them to weigh down the souffle. Set aside.
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