3 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
300g of shrimp, cleaned and deveined
1 tablespoon of salt
500ml of milk
3 egg yolks
2 tomato halves, seeded and finely chopped
2 tablespoons of cornstarch
8 tablespoons of grated cheddar cheese
Parsley and paprika to taste
Margarine for greasing
Breadcrumbs for dusting
3 tablespoons of olive oil
1 medium onion, finely chopped
1 clove of garlic, minced
300g of shrimp, cleaned and deveined
1 tablespoon of salt
500ml of milk
3 egg yolks
2 tomato halves, seeded and finely chopped
2 tablespoons of cornstarch
8 tablespoons of grated cheddar cheese
Parsley and paprika to taste
Margarine for greasing
Breadcrumbs for dusting
1
Heat the olive oil and sauté the onion and garlic
2
Add the shrimp, salt, and stir over low heat. Reserve
3
Stir for 5 minutes or until the shrimp change color. Reserve
4
Blend the milk, egg yolks, tomatoes, cornstarch, cheese, parsley, and paprika in a blender
Heat over low heat, stirring constantly, until thickened
Add the reserved shrimp mixture and let cool
5
Beat the egg whites until stiff peaks form
Fold into the cooled soufflé base with the shrimp
6
Butter a baking dish with margarine, dust with breadcrumbs, turn the soufflé in, and bake at 375°F for 30 minutes or until golden brown.
