Shrimp souffle (souffle aux crevettes)

4 servings


Put 1 teaspoon of salt in the water, bring to a boil. Reduce the heat to low, put the shrimp and cook for 5 minutes. Drain the water, strain and leave 1/4 cup of broth. Roughly cut shrimp. Melt the butter and fry the flour in it. Pour 1/4 cup of the left broth, wine and cream into it and, stirring, bring to a boil. Dilute the mustard and put it together with the remaining salt and pepper in the sauce. Boil for 5 minutes. Beat the egg yolks and pour 1 ladle of hot sauce into them with a thin trickle, stirring continuously to prevent clotting, and pour everything into the sauce. Put the shrimp in the same place. Refrigerate for 10 minutes. Beat the egg whites until a lush, but not dry foam, and carefully pour a thin trickle into the shrimp sauce. Transfer to an oiled tin (
1. 5 kg) and put in a previously well-heated (up to 190 ° C) oven for 35 minutes or leave there until a brown crust appears on the souffle. Serve immediately to the table.