REPASHY SHRIMP SOUFFLE RECIPES

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SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON



Shrimp and Crab Souffles with Red Bell Pepper and Tarragon image

Provided by EPICURIOUS.COM

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Grated Parmesan cheese
1/2 cup crabmeat (about 3 1/2 ounces)
1/2 cup small cooked shrimp (about 3 1/2 ounces)
1/4 cup (packed) well-drained roasted red peppers from jar
2 tablespoons fresh whole tarragon leaves
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
1 large shallot, minced
1/8 teaspoon (scant) cayenne pepper
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
8 large egg whites
3/4 cup grated Parmesan cheese

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
  • Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
  • Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON



Shrimp and Crab Souffles with Red Bell Pepper and Tarragon image

Provided by EPICURIOUS.COM

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Grated Parmesan cheese
1/2 cup crabmeat (about 3 1/2 ounces)
1/2 cup small cooked shrimp (about 3 1/2 ounces)
1/4 cup (packed) well-drained roasted red peppers from jar
2 tablespoons fresh whole tarragon leaves
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
1 large shallot, minced
1/8 teaspoon (scant) cayenne pepper
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
8 large egg whites
3/4 cup grated Parmesan cheese

Steps:

  • Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
  • Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
  • Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

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Feb 26, 2018 · Take the shells and add them to a small saucepan with the bay leaf and coriander seeds. Add the water and let it simmer. Make the Souffle Base: 1.Melt the butter in a heavy bottomed …
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i'd written an article for a site about how i've improved on an already great product, but i thought i'd make a video to show how easy it is to do. My shrim...
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Sep 22, 2020 · When I kept shrimp a while ago I fed them the Repashy Shrimp Souffle and they absolutely loved it. It was an easy product to make and I liked it a lot. ... Oh! I posted this free recipe to the community to help shrimp keepers out. But the price of using this food is a picture or two of the shrimp …
From skfaquatics.com
See details


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See details


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DIRECTIONS: Mix one part powder into three parts water and stir until blended. Microwave until it starts to boil, remove and stir. Alternatively, bring water to a boil on stove, remove from heat, and …
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Shrimp Soufflé Recipe - Food.com top www.food.com In a saucepan melt the butter and then whisk in the flour and …
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Directions. Chop shrimp roughly and set aside. In the top of a double boiler over boiling water, melt butter. Add flour, mustard and tarragon. Cook, stirring constantly, for about 5 minutes, until …
From recipeland.com
See details


SHRIMP SOUFFLE WITH SAUCE RECIPE - A DELICIOUS SEAFOOD D…
Feb 26, 2018 · Take the shells and add them to a small saucepan with the bay leaf and coriander seeds. Add the water and let it simmer. Make the Souffle Base: 1.Melt the butter in a heavy bottomed …
From bookscookslooks.com
See details


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i'd written an article for a site about how i've improved on an already great product, but i thought i'd make a video to show how easy it is to do. My shrim...
From m.youtube.com
See details


PERFECT SHRIMP SOUFFLE WITH SHRIMP AND WINE SAUCE RECIPE
Step 1. Heat the oil in a medium pan, saute onions and garlic until they are translucent. Toss in the cleaned shrimp along with the thyme, oregano, paprika, cayenne, salt and pepper. Saute for a …
From keyingredient.com
See details


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Shrimp Soufflé Recipe - Food.com tip www.food.com In a saucepan melt the butter and then whisk in the flour and …
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See details


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Sep 22, 2020 · When I kept shrimp a while ago I fed them the Repashy Shrimp Souffle and they absolutely loved it. It was an easy product to make and I liked it a lot. ... Oh! I posted this free recipe to the community to help shrimp keepers out. But the price of using this food is a picture or two of the shrimp …
From skfaquatics.com
See details


REPASHY SHRIMP SOUFFLE REVIEW : SHRIMPTANK
Repashy Shrimp Souffle review. I've been feeding my neocaridina (RCS) the Repashy Shrimp food for the last month and 1/2 and the results are amazing. The color is much brighter/more vibrant, …
From reddit.com
See details


SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON
Aug 20, 2004 · Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. …
From epicurious.com
See details


REPASHY FISHFOOD SHRIMP SOUFFLE 84G - REPTILE CENTRE
DIRECTIONS: Mix one part powder into three parts water and stir until blended. Microwave until it starts to boil, remove and stir. Alternatively, bring water to a boil on stove, remove from heat, and …
From reptilecentre.com
See details