by
Patty
-
February 26, 2018
Shrimp and eggs go well together so I knew making a shrimp souffle would be tasty. I enjoy making souffles and generally have no problems with them but the whole point is to be able to get that rise so you have that MOMENT when they come out of the oven. It only lasts a minute but it’s what makes baking a souffle worthwhile. I ruminated upon how to accomplish this; I suppose I could have googled it but I didn’t I just went in with instinct and hope and it worked! Gotta love when that happens. So I give you Shrimp Souffle with a lovely shrimp sauce. It was so good we ate the whole thing. Gotta love when that happens too.
Shrimp Souffle with Sauce
Serves 2 mostly ’cause we were piggies
For the Souffle:
1/2 pound shell on raw shrimp, peeled and deveined, shells saved for the sauce
1/4 lb unsalted butter
1/4 cup all purpose flour
1 tsp dijon mustard
1/4 tsp cayenne pepper
1/4 tsp salt
1 cup milk
1/4 cup grated Parmesan cheese
3 eggs, separated
1/4 tsp cream of tartar
1 TBS sherry, optional
For the Sauce:
4 shrimp from the 1/2 pound above cut into small pieces
shells from above
1 bay leaf
1/4 tsp coriander seeds
1 cup water
1/4 cup milk mixed with 1 TBS all purpose flour
1 TBS sherry, optional
salt to taste
Preheat the oven to 350°
Butter a 6 cup souffle dish. Tear off a piece of foil large enough to go around the dish and tall enough to exceed the top of the dish by several inches.Butter the top half of one side. Wrap the foil around the souffle dish and set aside.
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.
Take the shells and add them to a small saucepan with the bay leaf and coriander seeds. Add the water and let it simmer.
Make the Souffle Base:
1.Melt the butter in a heavy bottomed sauce pot over medium high heat. Add the Dijon mustard, salt and cayenne.
2. When the butter has melted completely add the all purpose flour.
3. Stir constantly until the mixture comes together.
4. Carefully add the milk and the sherry if you are using it, stirring constantly
5. Until it thickens. Add the parmesan cheese and stir until well blended.
6. Remove from heat and stir in the chopped shrimp until it is fully incorporated. Set aside
Beat the egg yolks until they are thick and lemon yellow in color, about 5 minutes.
Add the cream of tartar to the egg whites and beat them until you have stiff peaks.
Make the Souffle:
1. Fold about 1/4 of the beaten yolks to the souffle base.
2. Fold in the rest of the egg yolks.
3. CAREFULLY fold in the beaten egg whites.
Have your souffle dish on a cookie sheet – it makes it easier to move in and out of the oven. Gently pour the souffle into the prepared souffle dish. I had a little that wouldn’t fit so I made a mini souffle too – I just buttered a small ramekin and cooked it in that.
CAREFULLY move the souffle into the preheated oven and bake for 50 – 60 minutes or until the souffle has poofed and is nicely browned.
While the souffle is baking you can finish the sauce. Strain the liquid and return it to the saucepan. Bring it to a low boil and add the flour slurry while whisking all the time so as to not form lumps. Taste and adjust seasoning if needed. You can add the sherry here if you are using it. Lower the heat and add the shrimp. Cook for one minute and remove from the heat. You can warm the sauce just before serving but you don’t want to over cook the shrimp.
While the souffle was baking I was also roasting some broccoli and cauliflower to serve with dinner. When the souffle was done we ooohed and aaaahed and then I served it with the sauce.
How Was the Shrimp Souffle?
The souffle was light as air and I am happy to report that the shrimp did not weigh it down at all. Chopping them up so finely let them distribute throughout the souffle so that every bite had a little bit of shrimp. The sauce was perfect with the light eggy souffle and the larger chunks of shrimp were a welcome addition.
I do enjoy making souffles but I do admit that it is easier for me because I have three KitchenAids. Although I’ve recently made one using two bowls and my hand mixer. I whip the whites first though, then the yolks since the yolks don’t care if they have a bit of white in them but the whites wouldn’t whip with the addition of yolk.
Other Souffle Recipes:
Classic Cheese Souffle
Ham and Cheese Souffle
Pizza Souffle
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- Author: Patty@brokenteepee.com
- Yield: 2-3 1x
- Category: Main Dish
Ingredients
Scale
- For the Souffle:
- 1/2 pound shell on raw shrimp, peeled and deveined, shells saved for the sauce
- 1/4 lb unsalted butter
- 1/4 cup all purpose flour
- 1 tsp dijon mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1 cup milk
- 1/4 cup grated Parmesan cheese
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1 TBS sherry, optional
- For the Sauce:
- 4 shrimp from the 1/2 pound above cut into small pieces
- shells from above
- 1 bay leaf
- 1/4 tsp coriander seeds
- 1 cup water
- 1/4 cup milk mixed with 1 TBS all purpose flour
- 1 TBS sherry, optional
Instructions
- Preheat the oven to 350°
- Butter a 6 cup souffle dish. Tear off a piece of foil large enough to go around the dish and tall enough to exceed the top of the dish by several inches.Butter the top half of one side. Wrap the foil around the souffle dish and set aside.
- 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.
- Take the shells and add them to a small saucepan with the bay leaf and coriander seeds. Add the water and let it simmer.
- Make the Souffle Base:
- Melt the butter in a heavy bottomed sauce pot over medium high heat. Add the Dijon mustard, salt and cayenne.
- When the butter has melted completely add the all purpose flour.
- Stir constantly until the mixture comes together.
- Carefully add the milk and the sherry if you are using it,, stirring constantly
- Until it thickens. Add the parmesan cheese and stir until well blended.
- Remove from heat and stir in the chopped shrimp until it is fully incorporated. Set aside
- Beat the egg yolks until they are thick and lemon yellow in color, about 5 minutes.
- Add the cream of tartar to the egg whites and beat them until you have stiff peaks.
- Make the Souffle:
- Fold about 1/4 of the beaten yolks to the souffle base.
- Fold in the rest of the egg yolks.
- CAREFULLY fold in the beaten egg whites.
- Have your souffle dish on a cookie sheet – it makes it easier to move in and out of the oven.
- Gently pour the souffle into the prepared souffle dish. I had a little that wouldn’t fit so I made a mini souffle too – I just buttered a small ramekin and cooked it in that.
- CAREFULLY move the souffle into the preheated oven and bake for 50 – 60 minutes or until the souffle has poofed and is nicely browned.
- While the souffle is baking you can finish the sauce. Strain the liquid and return it to the saucepan. Bring it to a low boil and add the flour slurry while whisking all the time so as to not form lumps. Taste and adjust seasoning if needed. You can add the sherry here if you are using it. Lower the heat and add the shrimp. Cook for one minute and remove from the heat. You can warm the sauce just before serving but you don’t want to over cook the shrimp.
- While the souffle was baking I was also roasting some broccoli and cauliflower to serve with dinner. When the souffle was done we ooohed and aaaahed and then I served it with the sauce.
