Shrimp Soufflétall, light, and served immediately
Savory soufflé with a béchamel base, quickly seared shrimp, and medium-stiff egg whites, baked until risen and set while keeping the center light.
The rise comes from steam and air trapped in the egg whites. The base needs to be thick but flexible, and the shrimp must be dry to avoid releasing liquid. Folding the egg whites in three additions preserves bubbles; vertically greased walls guide the rise, and serving immediately prevents the structure from losing volume as it cools.
Ingredients
Base
Base and dish
Base
Base and dish
Seasoning
Preparation
Prepare the dish
Grease a 2-liter baking dish with vertical strokes and cover with 15 g of Parmesan.
10 minutesCook the base
Make a roux with 55 g butter and flour, add milk and cook until thickened; add yolks and Parmesan.
15 minutesSear the shrimp
Sauté the shrimp in the remaining butter for 1 minute, drain, and mix into the warm base.
5 minutesFold in the egg whites
Beat egg whites with part of the salt until medium peaks and fold in three additions without losing volume.
8 minutesBake and serve
Bake at 200 °C for 25 to 30 minutes without opening the oven; confirm 74 °C in the center and serve immediately.
30 minutes
Substitutions
Shrimp should be thawed in the refrigerator and dried; other seafood changes moisture, doneness, and allergens.
Storage
The base without egg whites can be refrigerated for 1 day; after baking, serve immediately.
Approximate shelf life: Consume immediately; leftovers can be refrigerated up to 1 day.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
