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Shrimp Souffle Ring | |
| 561 | Seafood |
| Yield/Servings: 6 servings | |
| Ingredients: | |
| 1 1/2 cups diced celery 1 cup water 1/2 cup milk 1 1/2 tsp. salt 1/8 tsp. pepper | Sliced stuffed olives 1/2 cup quick tapioca 5 egg yolks, beaten very thick 5 egg whites, beaten stiff 1 can shrimps |
| Instructions: | |
| Heat shrimps in can, open and season with melted butter. Cook celery, water, milk, salt, pepper and tapioca until tapioca is clear. Fold the egg yolks into the cooked mixture, then stir in the egg whites. Place sliced olives in bottom of greased ring mold, pour in the souffle mixture, bake in pan of hot water, in 350 degrees oven, about 40 minutes. Turn out quickly on hot plate, fill center with fresh hot boiled rice, decorate with the shrimps. | |
| Recipe Source: JMD | |
| Submitted by: Creative Cooking USA | |
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