Shrimp Souffle

* Exported from MasterCook II *

Shrimp Souffle

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish French
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Pound Shrimp -- (cleaned & cooked)
3 Tablespoons Butter Or Margarine
3 Tablespoons Flour
1/2 Teaspoon Dry Mustard
1/4 Teaspoon Tarragon
1 Cup Milk
4 Eggs -- separated
1 Tablespoon Lemon Juice
1 Teaspoon Grated Lemon Peel
Grated Parmesan Cheese

Chop shrimp roughly and set aside. In the top of a double boiler over boiling
water, melt butter. Add flour, mustard and tarragon. Cook, stirring constantly,
for about 5 minutes, until mixture is thick. Add milk all at once and stir
until a thick sauce is formed. Remove from heat and let cool slightly. Beat
egg yolks, then beat then into the sauce. Add lemon juice and peel. Butter a
1-quart souffle dish and dust well with grated cheese. Start oven at 350 F.
Beat egg whites until stiff but not dry. Stir shrimp into sauce, then fold in
egg whites, as few strokes as possible. Do not overmix. Pour mixture into
souffle dish and bake for about 35 minutes, until souffle is puffed, browned
and fairly firm. Decorate with whole cooked shrimp, if desired. Serve at once.

Serves 4 to 6.

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