Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Name: Corn and Dried Tomato Soufflé with Shrimp-Onion Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams 1/4 cup butter; 237 milliliters thawed frozen corn kernels; 0 teaspoons cream of tartar; 1 teaspoon dried tarragon; 79 milliliters finely chopped dried tomatoes (see notes); 8 larges eggs, separated; 59 milliliters all-purpose flour; 296 milliliters milk; 118 milliliters grated parmesan cheese; 0 teaspoons salt

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish might be just the side dish you are searching for. One portion of this dish contains roughly 14g of protein, 18g of fat, and a total of 273 calories. This recipe serves 6. If you have butter, milk, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Generously butter a 2 1/2- to 3-quart souffl dish or six 1 1/2- to 2-cup souffl dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

In a 2- to 3-quart pan over medium heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tarragon

All Purpose Flour

Sauce

Milk

Salt

Add corn and dried tomatoes and stir until hot, about 1 minute.

Ingredients you will need

Sun Dried Tomatoes

Corn

Remove from heat.

Add parmesan cheese and stir until melted.

Ingredients you will need

Parmesan

Add egg yolks and stir until mixture is blended and smooth.

Ingredients you will need

Egg Yolk

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.

Ingredients you will need

Cream Of Tartar

Cheese Sauce

Egg Whites

Equipment you will use

Spatula

Blender

Whisk

Bowl

Add remaining sauce and gently fold in just until blended.

Ingredients you will need

Sauce

Scrape batter into prepared souffl 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 souffl batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.

Equipment you will use

Knife

Aluminum Foil

Bake large souffl in a 350 regular or 325 convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes.

Equipment you will use

Oven

Bake small souffls in a 375 regular or convection oven, 20 to 25 minutes.

Equipment you will use

Oven

Serve immediately, scooping portions from single souffl with a large spoon. Pass the shrimp-onion relish to spoon over each serving as desired.

Ingredients you will need

Relish

Shrimp

Onion

Crowning glory

Souffls look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your souffl, fill the dish about 3/4 full. If it's less full, the souffl may not rise over the rim. If it's more full, the souffl may spill over unless you wrap the dish with a foil collar. Here's how to make one.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Butter

Wrap

Equipment you will use

Pastry Brush