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AJtheChef
Shrimp soufflé
A delicious French recipe for shrimp soufflé
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Ingredients
Directions
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Take canned salmon instead of shrimp. For vegetarians, replace the shrimp with 250 grams of drained cooked spinach (frozen) and 50 grams of grated cheese.
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Preheat the oven to 180 ° C. Split the eggs, possibly with the help of an egg guide, into yolks and egg whites.
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Melt the butter and add the flour. Stir well and let the roux simmer for 2 minutes.
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Gradually add the milk, little by little. Heat and continue to stir to a smooth sauce.
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Stir in the egg yolks with the wine, chives and salt and pepper. Beat the egg whites stiffly in a fat-free bowl.
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Take the sauce from the heat source and stir in the yolk mixture and 200 grams of shrimp.
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Spat the sauce lightly through the egg whites and fill the baking dish for a maximum of 3/4.
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Turn the oven temperature to 200 ° C, place the dish in the middle of the hot oven and fry the soufflé in 25-30 minutes. Garnish with the remaining shrimps. Serve immediately to prevent sagging.
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Nutrition
230Calories
Sodium0% DV0g
Fat18% DV12g
Protein42% DV21g
Carbs3% DV9g
Fiber0% DV0g
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