Prawn Soufflé

Recipe: Shrimp soufflé

Shrimp soufflé recipe, I found shrimp so beautiful and meaty at my supermarket store that I couldn’t resist. A shrimp starter for a family meal, my daughter loves shrimp and I’ve wanted to try this bechamel flavored with shrimp juice for a long time, this recipe had been running through my head for several weeks. Soufflé recipe, I will regularly offer you sweet or savory soufflé recipes, it is a starter or main course that we adore.

Recipe ingredients

• Recipe Prawn soufflé for 6 individual ramekins:
• 3 eggs
• 12 shrimps
• 90 g of grated Comté
• 60 g flour
• 60 g butter
• 25cl of milk
• Nutmeg
• 1 pinch of ginger
• Salt and pepper.

Instructions

1. Separate the eggs from the whites from the yolks.
2. Remove the shrimp from the shell.
3. Heat the milk with the shrimp heads.
4. Stop cooking as soon as the water boils.
5. Crush the heads in the milk and let infuse for 15 minutes.
6. Pass the shrimp-flavored milk through a Chinese oven.
7. Make the béchamel rather tight as here. By respecting the above doses.
8. The bechamel sauce should be thick.
9. Add the egg yolks off the heat.
10. Grate the Comté then incorporate it into your preparation.
11. Season with salt and pepper, plus the ginger.
12. Grate half a nutmeg.
13. Whip the egg whites very stiff with a pinch of salt.
14. Mix half of the shrimp, then add them to the béchamel sauce to taste like shrimp.
15. Stir in the whites and the cheese sauce.
16. Butter a soufflé dish.
17. Fill the mold ¾.
18. Bake in a hot oven, rotating heat at 180 ° for 25 minutes.
19. Enjoy hot.

Preparation time: 20 minutes
Cooking time: 25 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Shrimp soufflé

My favorite wine for this recipe: Muscadet de Loire Melon de Bourgogne grape
Temperature between 08 ° and 10 °

Infuse the buds Switch to chinese Mix the prawns Add milk Add flour Bind the dough Add milk Incorporate the eggs Add the prawns Add county Incorporate the egg whites Ready to cook