Shrimp Souffle

Name: Shrimp Souffle
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 oz raw shelled shrimp; 1/2 tbs butter; 2 + 2/3 tsp flour; 4 oz milk; 2 eggs; 3 oz cheddar cheese; 1 ⁄2 tbs scotch; 1 ⁄2 tbs butter; 1 tbs scotch; to taste salt, pepper, nutmeg, and cayenne pepper,; 2 , 1 cup souffle dishes

Paul Rybak @cook_24799189

Western NC Mountains

Something I thought up tonight. I served Escargot as an appetizer.

Paul Rybak @cook_24799189

Western NC Mountains

Something I thought up tonight. I served Escargot as an appetizer.

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Ingredients

1 hour

2 servings

4 ozraw shelled shrimp
1/2 tbsbutter
2+ 2/3 tsp flour
4 ozmilk
2eggs
3 ozcheddar cheese
1⁄2 tbs scotch
1⁄2 tbs butter
1 tbsscotch
to tastesalt, pepper, nutmeg, and cayenne pepper,
2, 1 cup souffle dishes

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Steps

1 hour

1

Measure butter, flour, and milk. Separate eggs. Cut shrimp into 1/2" pieces. Grease two souffle dishes. Preheat baking sheet in the oven at 375f
2

Melt butter, add flour to make a roux. Stir in milk and whisk until smooth. Allow to cool.
3

Beat egg yolks, stir them into the cheese then mix into the cooled sauce.
4

Finely chop 1/2 oz shrimp and add to sauce with 1/2 tbs Scotch. Season with salt, pepper, nutmeg, and cayenne.
5

Warm 1 tbs Scotch and saute the remaining shrimp in butter for about a minute, add the Scotch and light
6

Whip the egg whites until stiff. Gently fold into the sauce
7

Pour 1/4 of it into each dish, add a layer of shrimp to each, and top off with sauce. Place in the oven and cook for 25-30 minutes
8

Serve with a Chardonnay

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Cooksnaps

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Paul Rybak @cook_24799189

on September 13, 2020 12:00

Western NC Mountains

Retired at age 55 and enjoying the mountains. I'm now 72, married for 50 years. :) I love to cook but I don't care if ingredients are Organic nor GMO, Gluten-free, low calorie, or low Cholesterol! And Never use low/no-Fat as I enjoy good food. I never take procedural pictures as most cooks know how to boil water and stir sauces.