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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969. Use your own taste as to the amounts of salt, paprika, and cayenne pepper to add. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
1 cup milk |
3 eggs, separated |
1 cup small shrimp, cooked and cleaned |
salt |
paprika |
cayenne pepper |
Directions:
1. In a saucepan melt the butter and then whisk in the flour and cook for 3 minutes over medium-low heat. Whisk in the milk and cook until the mixture has thickened. Beat the egg yolks together with the spices. Remove the milk mixture from the fire and carefully beat in the egg yolks. Add the shrimp. Beat the egg whites until thick and carefully fold them into the mixture. Preheat your oven to 325 F, Pour mixture into a soufflé dish and bake for 10 minutes, then turn up the heat to 350 F and bake for a further 20 minutes. Serve at once.
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