Shrimp and Crab Souffles with Red Bell Pepper and Tarragon

Ingredients

• ¹/₈ teaspoon cayenne pepper
• 1 large shallot
• 5 tablespoons all purpose flour
• 4 tablespoons butter
• 2 tablespoons fresh whole tarragon leaves
• ½ cup small cooked shrimp
• 6 large egg yolks
• + 8 more ingredients
• • ¼ cup dry white wine
  • 1 ¼ cups whole milk
  • ¼ cup roasted red peppers from jar
  • ½ cup crabmeat
  • Grated Parmesan cheese
  • ¾ cup grated Parmesan cheese
  • 8 large egg whites
  • 1 teaspoon salt

Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finel...

View full recipe at Epicurious