How to make it

  • Preheat oven to 375°. Coat two
  • 12-oz. soufflé dishes with 1 Tbsp.
  • melted butter. Sprinkle each dish
  • with 2 tsp. Parmesan; turn to coat
  • sides of dishes.
  • Melt 1 Tbsp. butter in a small
  • saucepan over medium heat.
  • Whisk in flour to make a roux. Cook
  • roux for 1 minute. Stir in tomato
  • paste until blended. Gradually add
  • cream, stirring constantly. Simmer
  • until mixture is smooth and thick,
  • about 1 minute. Add brandy, lemon
  • juice, 1/4 tsp. salt, and cayenne.
  • Simmer 1 minute. Cool 5 minutes.
  • Arrange raw shrimp between
  • prepared dishes. Divide sauce and
  • pour over shrimp.
  • Sauté onion and garlic for the
  • soufflés in 1 Tbsp. butter in a large
  • saucepan over medium heat for
  • 2 minutes. Add spinach; stir until
  • spinach wilts. Stir in bean purée,
  • thyme, and pepper; cook 1 minute.
  • Whisk in egg yolks one at a time,
  • stirring constantly. Transfer mixture
  • to a large bowl. Cool mixture
  • to room temperature.
  • Beat egg whites, cream of tartar,
  • and dash of salt in a bowl with a
  • mixer on high speed until stiff peaks
  • form. Blend a third of whites into
  • bean mixture until there are no
  • streaks. Fold in remaining whites.
  • Pour batter over shrimp mixture
  • in prepared dishes, dividing it
  • evenly. Batter will mound in cups.
  • Bake on a baking sheet until puffed,
  • 30–35 minutes. Test for doneness
  • by inserting a skewer into center of
  • soufflé. Soufflé is done if the skewer
  • comes out clean or slightly moist.
  • To serve, invert soufflés onto
  • dinner plates; garnish each portion
  • with scallions.
  • Per serving: 610 cal; 37g total fat (20g sat); 350mg chol;
  • 34g carb; 518mg sodium; 7g fiber; 25g protein

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    " It was excellent "
    losblanos ate it and said...
    This was delicious.
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