|
Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
|
Shrimp Souffle with Tangy Dill Sauce
|
|
||||||
A light and fluffy souffle with shallots and a tangy dill sauce that is just to die for! Perfect for that impressive dinner party. My students raved over this and I continue to get emails about how great it is! 60 min 6 Servings Ingredients Finely grated parmesan cheese Nonstick spray or butter to grease soufflé dishes ¾ lb. shrimp, peeled and deveined tails and shells reserved 2 shallots + 1 large shallot, minced 2 T. + ¼ c. butter 1 tsp. dill 5 T. all purpose flour 2 pinches cayenne pepper 1 ¼ c. whole milk brought to a light boil w/ shrimp shells and tails, strained and set aside ¼ c. dry white wine 6 eggs, room temperature and separated 1 tsp. salt ¾ c. grated parmesan cheese. Dill Sauce: 1 c. white wine 1 c. white distilled vinegar 1 shallot, minced ½ c. heavy cream ¼ lb. butter 1 T. dill Directions 1.Preheat oven to 400 degrees. 2.Butter/spray 1 – 10 c. soufflé dish or 6 – 10 oz. soufflé dishes. 3.Dip each ramekin in parmesan cheese. 4.Shake each dish in a circular motion to coat bottom and sides evenly. 5.Tap dishes upside down to remove the excess. 6.Place in refrigerator until ready to use. 7.Melt butter in a skillet over medium heat. 8.Add 2 minced shallots and sauté for 1 minute. 9.Add shrimp and cook for 3 minutes or until pink. 10.Transfer contents of pan to food processor. 11.Add dill and season with a pinch of salt and pepper. 12.Process briefly, just until fine – NOT a paste! 13.Allow to cool while preparing roux. Roux: 1. Melt ¼ c. butter over med heat in large saucepan. 2.Add flour, 1 large minced shallot and pinch cayenne. 3.Whisk constantly on low heat for 1 minute. 4.Gradually whisk in wine, then warm milk be sure to whisk out lumps, if they appear. 5.Cook until smooth, thick and simmer for 2 minutes whisking constantly. 6.Remove from heat. Base: 1.Mix yolks and salt in a separate bowl. 2.Add roux to yolk mixture all at once while whisking very quickly. 3.Run through a sieve or chinois to remove any possible lumps. 4.Fold in shrimp mixture and allow to sit until lukewarm. Egg whites: 1.Beat whites in a large bowl until stiff, but not dry. 2.Fold in parmesan cheese, then remaining whites. 3.Ladle soufflé dishes until completely full, but wipe the edges clean so that cooking batter on the side doesn’t “grab” your soufflé and cause it to “deflate”. 4.Bake 40 minutes for large soufflé or 20 minutes for small soufflés – do NOT open oven at all until last five minutes!! Dill sauce: 1.Combine white wine and vinegar in a saucepan over med – med high heat. 2.Reduce to liquid to just 1 T keep an eye on it – doesn’t take long. 3.Add heavy cream and reduce again to half will become thick. 4.Add butter. 5.When butter melts, add dill and bring to a soft boil. 6.Reduce heat to low and simmer until ready to serve. 7.Serve each guest with a soufflé slit the center of each soufflé with the spoon as you pour the dill sauce into the center of the soufflé. It will likely “deflate” when you do this, but it’s a lovely presentation! 6.Place sprig of dill in the center of the souffle as well. Serve and enjoy!
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
