*  Exported from  MasterCook II  *
 
                               Shrimp Souffle
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             French
                 Main Dish                        Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Pound         Shrimp -- (cleaned & cooked)
    3      Tablespoons   Butter Or Margarine
    3      Tablespoons   Flour
      1/2  Teaspoon      Dry Mustard
      1/4  Teaspoon      Tarragon
    1      Cup           Milk
    4                    Eggs -- separated
    1      Tablespoon    Lemon Juice
    1      Teaspoon      Grated Lemon Peel
                         Grated Parmesan Cheese
 
 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 mixture is thick. Add milk all at once and stir
 until a thick sauce is formed. Remove from heat and let cool slightly. Beat
 egg yolks, then beat then into the sauce. Add lemon juice and peel. Butter a
 1-quart souffle dish and dust well with grated cheese. Start oven at 350 F.
 Beat egg whites until stiff but not dry. Stir shrimp into sauce, then fold in
 egg whites, as few strokes as possible. Do not overmix. Pour mixture into
 souffle dish and bake for about 35 minutes, until souffle is puffed, browned
 and fairly firm. Decorate with whole cooked shrimp, if desired. Serve at once.
 
 Serves 4 to 6.
 
                    - - - - - - - - - - - - - - - - - -