White Bean & Spinach Souffles With Shrimp Cardinale Recipe #380616
I have seen a lot of recipes for White Bean & Spinach Soups & Stews but nothing like these! You don't have to worry about over-filling or overflowing the souffle cups. The spinach and white bean base makes them quite stable. These are WOW :) dishes and don't need too much with them! Perhaps a nice bottle of wine, a mixed greens salad and bread sticks & some fresh fruit as a dessert. CuisineAtHome.com, April 2009 issue.
by Manami
1¾ hours | 35 min prep
2 souffles
FOR THE SOUFFLE DISHES
- 1 tablespoon unsalted butter, melted
- 4 teaspoons grated parmesan cheese
FOR THE SHRIMP
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1/3 cup heavy cream
- 2 tablespoons brandy
- 1 tablespoon fresh lemon juice (please not the bottled kind!)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes (more if you desire)
- 10 medium shrimp, peeled, deveined and with tails removed (about 6 oz)
FOR THE SOUFFLES
- 1/2 cup minced onion
- 2 tablespoons minced garlic
- 1 tablespoon unsalted butter
- 1 cup minced fresh spinach (spinned dry)
- 1/2 cup pureed white beans (about 3/4 cup whole beans, drained)
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2 room-temperature egg yolks
- 3 room-temperature egg whites
- 1/8 teaspoon cream of tartar
- 1 dash table salt
- 1 tablespoon chopped scallion
- Preheat oven to 375ºF.
- Coat two 12-oz souffle 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 and 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 crushed red pepper flakes; simmer 1 minute and cool 5 minutes.
- Arrange raw shrimp between prepared dishes; divide sauce and pour over shrimp.
- Saute onion and garlic in 1 Tbsp butter in a large saucepan over medium heat for 2 minutes.
- Add spinach stir until spinach wilts; stir in bean puree, thyme and pepper & cook for 1 minute.
- Whisk in egg yolks one at a time stirring constantly; transfer mixture to a large bowl and cool to room temperature.
- Beat egg whites, cream of tartar and a dash of salt in a bowl with 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.
- Bake on a baking sheet until puffed, 30--35 minutes.
- Test for doneness by inserting a skewer into center of souffle.
- Souffle is done if the skewer comes out clean or slightly moist (We like it slightly moist!).
- Invert the souffles and serve them on dinner plates: garnish each portion with scallions.
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5 stars