Corn and Dried Tomato Souffle with Shrimp-Onion Relish Recipe

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Corn and Dried Tomato Souffle with Shrimp-Onion Relish
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Ingredients
11
Count
Nutrition
2017
Calories
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Ingredients:

Directions:

  1. Generously butter a 2 1/2- to 3-quart soufflé dish or six 1 1/2- to 2-cup soufflé dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan.
  2. In a 2- to 3-quart pan over medium heat, melt butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, tarragon, and salt, and continue stirring until sauce boils and thickens, 2 to 3 minutes. Add corn and dried tomatoes and stir until hot, about 1 minute. Remove from heat.
  3. Add parmesan cheese and stir until melted. Add egg yolks and stir until mixture is blended and smooth.
  4. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
  5. Scrape batter into prepared soufflé dish (or dishes). If higher than 3/4 full, use a foil collar (see Crowning Glory below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.
  6. Bake large soufflé in a 350° regular or 325° convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes. Bake small soufflés in a 375° regular or convection oven, 20 to 25 minutes. Serve immediately, scooping portions from single soufflé with a large spoon. Pass the shrimp-onion relish to spoon over each serving as desired.
  7. Crowning glory
  8. Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
  9. Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2017.38 Kcal (8446 kJ)
Calories from fat 1332.88 Kcal
% Daily Value*
Total Fat 148.1g 228%
Cholesterol 1781.88mg 594%
Sodium 2064.96mg 86%
Potassium 1824.83mg 39%
Total Carbs 84.86g 28%
Sugars 21.82g 87%
Dietary Fiber 5.8g 23%
Protein 90.82g 182%
Vitamin C 8.6mg 14%
Vitamin A 1.1mg 38%
Iron 9mg 50%
Calcium 1204.3mg 120%
Amount Per 100 g
Calories 182.71 Kcal (765 kJ)
Calories from fat 120.72 Kcal
% Daily Value*
Total Fat 13.41g 228%
Cholesterol 161.38mg 594%
Sodium 187.02mg 86%
Potassium 165.27mg 39%
Total Carbs 7.69g 28%
Sugars 1.98g 87%
Dietary Fiber 0.53g 23%
Protein 8.23g 182%
Vitamin C 0.8mg 14%
Vitamin A 0.1mg 38%
Iron 0.8mg 50%
Calcium 109.1mg 120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.9
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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