White Bean & Spinach Soufflés With Shrimp Cardinale
From CisF 10 years agoIngredients
- Tbsp. unsalted butter, melted shopping list
- 4 tsp. grated parmesan cheese shopping list
- FOR THE SHRIMP— shopping list
- 1 Tbsp. unsalted butter shopping list
- 1 Tbsp. all-purpose flour shopping list
- 1 Tbsp. tomato paste shopping list
- 1/3 cup heavy cream shopping list
- 2 Tbsp. brandy shopping list
- 1 Tbsp. lemon juice shopping list
- 1/4 tsp. kosher salt shopping list
- 1/8 tsp. cayenne pepper shopping list
- 10 medium shrimp, peeled, shopping list
- deveined, and with tails shopping list
- removed (about 6 oz.) shopping list
- FOR THE SOUFFLÉS— shopping list
- 1/2 cup minced onion shopping list
- 2 Tbsp. minced garlic shopping list
- 1 Tbsp. unsalted butter shopping list
- 1 cup minced fresh spinach shopping list
- 1/2 cup puréed white beans shopping list
- (about 3/4 cup whole beans, shopping list
- drained) shopping list
- 1/2 tsp. dried thyme shopping list
- 1/8 tsp. black pepper shopping list
- 2 room-temperature egg yolks shopping list
- 3 room-temperature egg whites shopping list
- 1/8 tsp. cream of tartar shopping list
- Dash of table salt shopping list
- 1 Tbsp. chopped scallions shopping list
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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