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4 tablespoon Butter
4 tablespoon Flour, All-purpose
½ teaspoon Salt
1 cup Milk
4½ ounce Shrimp, Drained
1 tablespoon Tarragon, Fresh Chopped
3 Eggs, Separated
¼ teaspoon Cream Of Tartar
Heat oven to 350f. Butter souffle dish. Make a 4-inch 10cm band of triple-thickness aluminum foil 2 inches 5cm longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish.
Melt butter in saucepan and stir in flour and salt. Stir over medium heat, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly 1 minute. Stir in shrimp and tarragon; remove from heat. Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks on high 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.
4 tablespoon Flour, All-purpose
½ teaspoon Salt
1 cup Milk
4½ ounce Shrimp, Drained
1 tablespoon Tarragon, Fresh Chopped
3 Eggs, Separated
¼ teaspoon Cream Of Tartar
Heat oven to 350f. Butter souffle dish. Make a 4-inch 10cm band of triple-thickness aluminum foil 2 inches 5cm longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish.
Melt butter in saucepan and stir in flour and salt. Stir over medium heat, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly 1 minute. Stir in shrimp and tarragon; remove from heat. Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks on high 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.
