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Shrimp and Crab Souffles with Red Bell Pepper and Tarragon

Shrimp and Crab Souffles with Red Bell Pepper and Tarragon
Photo by Brian Leatart

Ingredients

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

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

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