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Shrimp and Crab Soufflés with Red Bell Pepper and Tarragon


Shrimp and Crab Soufflés with Red Bell Pepper and Tarragon Recipe

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
Directions:
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Rank

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