Savvybearcat.com

Save to favorite Discuss Feather Souffle Roll With Shrimp Filling recipe

Write a comment Print Feather Souffle Roll With Shrimp Filling recipe

Print this recipe Email Feather Souffle Roll With Shrimp Filling recipe to friend

Email this recipe

Feather Souffle Roll With Shrimp Filling

Category: SeaFoods

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(4.0) by 2 users

Ingredients:

MMMMMFEATHER SOUFFLE ROLL

1/4 cup Plus 2 tbs. all purpose flour
1 1/2 cup Milk
3 Egg yolks
3/4 tsp Salt
1/8 tsp Ground white pepper
1/8 tsp Ground nutmeg
4 Egg whites

MMMMMSHRIMP FILLING

1 1/2 cup Water
1/2 lb Unpeeled medium-sized fresh shrimp
2 package Cream cheese, softened (3 oz. each)
2 tbsp Sour cream
1 tsp Prepared Horseradish
3 Drops of hot sauce
dash Salt
dash Garlic powder
2 tbsp Chopped green onions

Instructions:

Feather Souffle Roll: ~------------------- Grease bottom and sides of
a 15x10x1-inch jellyroll pan with vegetable oil. Line bottom of pan
with wax paper, allowing paper to extend beyond ends of pan. Grease
wax paper, flour wax paper and sides of pan. Set aside.

Combine flour and 1/2 cup milk in a small saucepan, stirring until
well blended. Stir in remaining 1 cup milk. Cook over medium heat,
stirring constantly, until thickened. Beat egg yolks in a small
mixing bowl at high speed of an electric mixer until thick and pale.
Gradually stir about one-fourth of hot mixture into yolks; add to
remaining hot mixture, stirring constantly. Stir in salt, pepper, and
nutmeg. Transfer mixture to large bowl, and let cool.

Beat egg whites until stiff but not dry; fold into milk mixture.
Spread evenly in prepared pan; bake at 375 for 20 to 25 minutes or
until lightly browned.

Remove from oven; loosen edges of souffle with a metal spatula.
Immediately cover pan with a dampened cotton towel and invert pan and
towel together, turning souffle out onto towel. Carefully peel of wax
paper.

Cover souffle with a clean piece of wax paper, and starting at long
side, role up souffle, wax paper, and towel together. Cool completely
on a wire rack; chill 3 to 4 hours.

Carefully unroll souffle, spread with shrimp filling. Roll up
tightly, wrap in plastic wrap. Chill 3 hours. Remove plastic wrap and
cut into 27 (1/2-inch) slices, using an electric knife. Garnish with
whole shrimp and fresh parsley sprigs if desired. Yield: 9 appetizer
servings.

Shrimp Filling: ~------------- Bring water to a boil; add shrimp, and
cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with
cold water. Cover and chill. Peel, devein, and chop shrimp; set aside.

Combine cream cheese and next 5 ingredients in a medium mixing bowl;
beat at medium speed of an electric mixer until smooth. Stir in
chopped shrimp and green onions. Yield: about 1 1/2 cups.

Quote from the movie "Forrest Gump": "Bubba was my best good friend.
And even I know that's something you can't just find around the
corner."