Feather Souffle Roll with Shrimp Filling

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Title: Feather Souffle Roll with Shrimp Filling
Yield: 27 Slices
Categories: Shrimp, Seafood, Bubba gump

Ingredients:

----------------------------FEATHER SOUFFLE ROLL----------------------------
1/4 c Plus 2 tbs. all purpose
- flour
1 1/2 c Milk
3 Egg yolks
3/4 ts Salt
1/8 ts Ground white pepper
1/8 ts Ground nutmeg
4 Egg whites


-------------------------------SHRIMP FILLING-------------------------------
1 1/2 c Water
1/2 lb Unpeeled medium-sized fresh
- shrimp
2 pk Cream cheese, softened
- (3 oz. each)
2 tb Sour cream
1 ts Prepared Horseradish
3 Drops of hot sauce
ds Salt
ds Garlic powder
2 tb Chopped green onions

Feather Souffle Roll: ~------------------- Grease bottom and sides of a
15x10x1-inch jellyroll pan with vegetable oil. Line bottom of pan with wax
paper, allowing paper to extend beyond ends of pan. Grease wax paper, flour
wax paper and sides of pan. Set aside.

Combine flour and 1/2 cup milk in a small saucepan, stirring until well
blended. Stir in remaining 1 cup milk. Cook over medium heat, stirring
constantly, until thickened. Beat egg yolks in a small mixing bowl at high
speed of an electric mixer until thick and pale. Gradually stir about
one-fourth of hot mixture into yolks; add to remaining hot mixture,
stirring constantly. Stir in salt, pepper, and nutmeg. Transfer mixture to
large bowl, and let cool.

Beat egg whites until stiff but not dry; fold into milk mixture. Spread
evenly in prepared pan; bake at 375 for 20 to 25 minutes or until lightly
browned.

Remove from oven; loosen edges of souffle with a metal spatula. Immediately
cover pan with a dampened cotton towel and invert pan and towel together,
turning souffle out onto towel. Carefully peel of wax paper.

Cover souffle with a clean piece of wax paper, and starting at long side,
role up souffle, wax paper, and towel together. Cool completely on a wire
rack; chill 3 to 4 hours.

Carefully unroll souffle, spread with shrimp filling. Roll up tightly, wrap
in plastic wrap. Chill 3 hours. Remove plastic wrap and cut into 27
(1/2-inch) slices, using an electric knife. Garnish with whole shrimp and
fresh parsley sprigs if desired. Yield: 9 appetizer servings.

Shrimp Filling: ~------------- Bring water to a boil; add shrimp, and cook
3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold
water. Cover and chill. Peel, devein, and chop shrimp; set aside.

Combine cream cheese and next 5 ingredients in a medium mixing bowl; beat
at medium speed of an electric mixer until smooth. Stir in chopped shrimp
and green onions. Yield: about 1 1/2 cups.

Quote from the movie "Forrest Gump": "Bubba was my best good friend. And
even I know that's something you can't just find around the corner."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini