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+-- Thread: White Bean Spinach Soufflés with Shrimp??? (/showthread.php?tid=152067)
White Bean Spinach Soufflés with Shrimp??? - farnfam - 06-27-2013
Some one please post the recipe
The picture that Blaine posted was just too awesome for words!!
Re: White Bean Spinach Soufflés with Shrimp??? - cjs - 06-27-2013
Cis, it's not in a regular issue - nor did I find it in the #97 and up magazines. I can go thru the 'special' books this afternooon for you.
Re: White Bean Spinach Soufflés with Shrimp??? - farnfam - 06-27-2013
Thanx
Re: White Bean Spinach Soufflés with Shrimp??? - losblanos1 - 06-27-2013
Cis, the recipe is from issue #74, page 40.
White Bean
& Spinach Soufflés
with shrimp cardinale
Don’t worry about over-filling the
soufflé cups. The spinach and bean
base makes these quite stable.
Makes 2 soufflés; Total time: 1 hour
Tbsp. unsalted butter, melted
4 tsp. grated Parmesan cheese
FOR THE SHRIMP—
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1/3 cup heavy cream
2 Tbsp. brandy
1 Tbsp. lemon juice
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper
10 medium shrimp, peeled,
deveined, and with tails
removed (about 6 oz.)
FOR THE SOUFFLÉS—
1/2 cup minced onion
2 Tbsp. minced garlic
1 Tbsp. unsalted butter
1 cup minced fresh spinach
1/2 cup puréed white beans
(about 3/4 cup whole beans,
drained)
1/2 tsp. dried thyme
1/8 tsp. black pepper
2 room-temperature egg yolks
3 room-temperature egg whites
1/8 tsp. cream of tartar
Dash of table salt
1 Tbsp. chopped scallions
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
Re: White Bean Spinach Soufflés with Shrimp??? - cjs - 06-27-2013
Well - darn. why didn't it show up in the c.d.???????????? Sorry Cis.
Re: White Bean Spinach Soufflés with Shrimp??? - farnfam - 06-27-2013
Thank you! I can't wait to try it!!
Re: White Bean Spinach Soufflés with Shrimp??? - Mare749 - 06-28-2013
Thanks, Blane. I passed over this one until I saw your photo on FB.
