Low Country Souffle

By corlear

Ingredients

• For the Souffle Base:
• 4 tbsps sweet butter
• 3 tbsps flour
• 2 tbsps parmesan cheese -- grated
• 1 c milk
• 3 ea egg yolks
• 4 ea egg whites
• 4 oz chevre
• 2 tbsp fresh garlic chives -- chopped
• 1 tsp ground white pepper
• 1 tsp dried ground mustard
• For the Shrimp Sauce:
• 1/2 lb shrimp -- peeled
• 2 tbsp mild olive oil
• 1 tbsp Spanish paprika
• 2 cloves garlic -- smashed
• salt
• 1/2 tsp dried thyme
• 1/2 c heavy cream
• 1/2 c white wine
• 1/2 c shrimp stock -- (may substitute chicken stock or lobster base)
• 1 tsp tomato paste
• 2 tbsp butter
• For the Souffle Dish:
• 1 qt souffle dish
• 2 tbsp butter
• 1 tbsp parmesan -- finely grated
• aluminum foil

Details

Servings 4
Adapted from seriouslygood.kdweeks.com

Preparation

Step 1

Heat oven to 425°F.

Use 1 tbsp of butter to grease souffle dish and dust with 1 tbsp of parmesan.

Make a collar of aluminum foil that extends 2 inches above souffle dish and butter exposed foil.

****Shrimp Sauce****
Peel shrimp and toss with paprika and thyme.

Heat olive oil and garlic over low until garlic begins to brown. Remove garlic to a small food processor and return pan to heat.

Increase heat to med high and cook shrimp on each side until pink -- about two minutes total. Remove shrimp to food processor and process with garlic until finely minced.

Add stock and wine to pan and reduce to half. Add half of minced shrimp, tomato paste, and heavy cream and remove from heat. Set aside until souffle is nearly done.

****Souffle Base****
Warm milk until hot, but not scalded, in microwave. Melt 3 tbsp of butter over medium heat in a sauce pan. Whisk in flour and cook for about three minutes. Whisk in milk to form a roux and cook, stirring, until mixture is thick.

Whisk in chevre and remaining parmesan then transfer to a bowl and allow to cool slightly. Whisk in cayenne, mustard, white pepper, eggs, and chives. Stir in remaining shrimp mixture.

Beat egg whites to stiff peaks. Mix 1/4 of whites into sauce mixture. Casually fold sauce mixture into remaining whites. Pour into souffle dish.

Bake 15 minutes, then reduce heat to 350°F and continue baking until deep golden brown and puffed.

Five minutes before souffle is done, return sauce to medium heat and bring to simmer. Stir in butter.

Serve souffle immediately dressed with sauce.