A spectacular dish, Shrimp Souffle with Wine Sauce is the perfect appetizer for an impressive dinner
1 oz. plus
1 teaspoon butter
12 oz. shrimps, shelled
2 fl. oz. single cream
1 oz. flour
8 fl. oz. milk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon grated nutmeg
4 egg yolks
5 egg whites
1 tablespoon butter
1 tablespoon flour
4 fl. oz. dry white wine
11. oz. home-made chicken stock
3 tablespoons single cream
2 teaspoon salt :½ teaspoon black pepper
4 oz. frozen peeled shrimps, thawed and drained
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C). Using the teaspoon of butter, grease a 2-pint souffle dish. Set aside.
Place the shrimps and cream in an electric blender and blend the mixture at high speed until it forms a puree.
Alternatively, using the back of a wooden spoon, rub the shrimps and cream through a fine strainer into a medium-sized mixing bowl. Set aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Stir in the pureed shrimp mixture, the salt, pepper and nutmeg. Return the pan to the heat and cook the sauce for 2 to 3 minutes, stirring constantly, or until the sauce is thick and smooth. Remove the pan from the heat and set aside to cool to lukewarm. Stir the egg yolks into the shrimp sauce mixture. Set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a large metal spoon, carefully fold the egg whites into the shrimp sauce mixture until the ingredients are thoroughly blended.
Spoon the mixture into the souffle dish. Place the dish in the centre of the oven and bake for 30 to 40 minutes or until the souffle is well risen and deep golden brown.
Meanwhile, make the sauce. In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and stir in the flour to make a smooth paste. Gradually pour in the wine and stock, stirring constantly. Add the cream, salt, pepper and shrimps and place the pan over low heat. Cook the sauce for 2 to 3 minutes, stirring constantly, or until it is smooth and fairly thick. Remove the pan from the heat and keep warm.
Remove the souffle from the oven. Pour the sauce into a sauccboat. Serve the souffle immediately, with the sauce.