Shrimp souffle
Ingredients
Instructions
- 4 eggs
- 50 g flour
- 125 g grated emmental
- 40 cl milk
- 40 g butter
- 20 g for the mold
- 2 pinches grated nutmeg
- Salt
- Pepper
For the cream:
- 4 eggs
- 50 g flour
- 125 g grated emmental
- 40 cl milk
- 40 g butter
- 20 g for the mold
- 2 pinches grated nutmeg
- Salt
- Pepper
- In a Dutch oven, boil 2 l of water with the peeled onion and stung cloves, bay leaf, pepper in grains and 1 tsp. salt.
- Immerse the shrimp. As soon as boiling resumes, remove from the heat and let the shrimp cool in the broth.
- Generously butter a soufflé mold.
- Prepare the cream: Melt the butter in a saucepan. Pour the flour into it. Mix quickly using a wooden spoon and cook for 1 min.
- Gradually pour cold milk, always turning to avoid the formation of lumps. Boil and thicken 6 to 8 min while turning. Let cool.
- Preheat the oven on th. 7 (210 ° C).
- Incorporate the egg yolks one by one. Add the dissected shrimp and the emmental. Add salt and pepper. Season with a little nutmeg.
- Whisk the egg whites with a pinch of salt.
- Incorporate them into the cream, delicately and in small quantities.
- Pour this mixture into the mold. Slide it in the oven and cook 35 min.
- Serve without delay.
Shrimp souffle
Today we offer you the following recipe: Shrimp souffle
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Shrimp souffle Recipe – Shrimp souffle Recipes
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