Categories: soufflés

Ingredients

• 12 oz. shredded sharp cheddar cheese
• 6 tbsp. butter
• 6 tbsp. flour
• 1 tsp salt
• 1/2 tsp paprika
• 6 large cold eggs
• 1 1/2 cups milk
• To taste: Cayenne, onion salt, dry mustard, Worcestershire
• Shrimp Sauce:
• 2 tbsp butter
• 2 tbsp flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup milk
• 1 can cooked shrimp

Directions

1. Butter a 2 quart soufflé dish. In double boiler, melt butter and blend in flour and seasonings. Add milk and cook, stirring constantly, until smooth and thickened. Add cheese and stir until melted. Remove from stove. Beat yolks with electric mixer until thick and lemon colored. Gradually stir yolks into cheese mixture. With a clean, dry mixer, beat whites until very stiff, but not dry. Slowly pour cheese mixture into whites, folding carefully with a rubber spatula until well blended. Bake uncovered in preheated 350 oven for 45 minutes until puffed or golden brown. Do not open oven door until time is up! Serve at once with shrimp sauce.

2. Shrimp sauce: Melt butter over low heat in a heavy saucepan. Wooden spoon for stirring is a help. Blend in flour, seasonings. Cook over low heat, stirring until mixture is smoothy and bubbly. Remove from heat. Stir n milk. Bring to a boil stirring constantly. Boil 1 minute.

3. Add shrimp and heat through. Makes 1 cup. Triple for use with soufflé.

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