Shrimp Soufflé

Chop the shrimp and reserve

In a medium saucepan, sauté the onion in olive oil over low heat until translucent

Add the tomatoes and cilantro

Cover the saucepan and cook over high heat until boiling, then reduce heat and simmer for 10 minutes

Add the shrimp, increase heat to high, and cook, stirring occasionally, until most of the liquid has evaporated (about 3 minutes)

Season with half of the salt and pepper

Remove from heat and let cool

In another medium saucepan, melt the butter over high heat

Add the wheat flour, reduce heat, and stir for about 2 minutes

Gradually add the milk, stirring constantly, until a thick and smooth cream forms (about 7 minutes)

Remove from heat, add the remaining salt and pepper, and let cool for 5 minutes

Add the eggs one at a time, stirring well after each addition

Bring to low heat, stir vigorously with a wooden spoon, until the mixture thickens and releases from the sides of the saucepan

Scrape the sides of the saucepan with a spatula

Let cool for 20 minutes in a large bowl covered with plastic wrap

Preheat oven to 180°C (medium)

Combine the cream with the shrimp mixture

Stir well and reserve

Beat the egg whites in a stand mixer until stiff peaks form

Fold gently over the cream mixture with a spatula

Pour into a 17cm diameter by 9cm high refrigerator-proof dish and bake in a preheated oven at 180°C for about 30 minutes, or until puffed and lightly golden brown

255 calories per serving