Ingredients Jump to Instructions ↓

  1. 1/4c Margarine or butter

  2. 3 Eggs, separated tarragon leaves

  3. 1 tb Chopped fresh or 1 ts Dried And drained

  4. 1 cn (4-1/2 ounces) shrimp, rinse

  5. 1 c Milk

  6. 1/2ts Salt

  7. 1/4c All-purpose flour

  8. 1/4ts Cream of tartar

Instructions Jump to Ingredients ↑

  1. + Directions : Heat oven to 350 degrees. Butter 1-quart souffle dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantl Boil and stir 1 minute. Stir in shrimp and tarragon; remove from heat. Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Beat egg yolks on high speed about 3 minutes or until very thick and lemon colored. Stir into shrimp mixture. Fold shrimp mixture into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately.



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