Thai Shrimp
If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Thai
Shrimp and Crab Soufflés with Red Bell Pepper and Tarragon
Ingredients
- 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 tablespoons grated Parmesan cheese
Instructions
Shrimp and Crab Soufflés with Red Bell Pepper and Tarragon serves 6 original recipe by Bon Appetit.
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