Wednesday, August 15, 2018

Cheese and Shrimp Soufflé for Two

Soufflé is like a five-string ensemble on your palette, of tastes and textures.

Any occasion to cook is an opportunity to create something new and wonderful; it is to fashion a meal such as one you’ve never done before; to sample a delicacy of the likes you’ve never tasted.

And putting together a soufflé is like building a puzzle; the result is like a five-string ensemble on your palette, of tastes and textures.

This altered recipe is adapted from Judith Jones’ “Cheese Soufflé” recipe, from her book “The Pleasures of Cooking for One,”—here done for two—and borrowed techniques from Julia Child’s book, “Mastering the Art of French Cooking,” from her recipe variations on “Soufflé de Poisson.”

Cook with heart; eat with gusto. Buen Provecho!


1 tablespoon softened butter

1/3 cup finely grated Jarlsberg cheese

2 tablespoons grated Parmesan cheese

  • Smear the butter around the inside of the two soufflé dishes, sprinkle the Jarlsberg on bottom and sides, then the parmesan; set aside.


1 pound small white shrimp, peeled, divided

1/2 teaspoon butter

1 pinch of onion powder

1 pinch of garlic powder

  • Grind 1/2 the shrimp in a food processor; set aside.
  • In a medium skillet, on medium-high heat, melt the butter and sauté the other 1/2 of shrimp with spices, only mostly cooking; set aside to cool.


Preheat oven to 425 degrees

2 tablespoons butter

2 tablespoons all-purpose flour

1/3 cup non-fat milk

1/3 cup heavy whipping cream

Ground shrimp

1/4 teaspoon fine sea salt

1/8 teaspoon chipotle powder

1/8 teaspoon ancho powder

1/8 teaspoon pasilla powder

1/16 teaspoon ground nutmeg

2 egg yolks

4 egg whites

Pinch of cream of tartar

2/3 cup, packed, Jarlsberg cheese, grated

  • In a small pot, over low-heat, melt butter, stir in flour, cook for 1 minute. Remove from heat and let rest for about 1 minute, add the milks and ground shrimp and return to burner and bring to a simmer, whisking vigorously for 1 minute, until the sauce thickens. Remove from the heat, add all the seasonings, stir well, then whisk in the egg yolks; set aside (off the heat).
  • Put egg whites and cream of tartar in an impeccably clean bowl and beat until soft peaks form. Now add about 1/4 of the egg whites and half of the cheese into the sauce, and mix well. Next, fold in the rest of the eggs whites and remainder of cheese in with the sauce mixture.
  • Begin transferring cheese sauce mixture into the prepared molds, building layers: 1st, 3rd and 5th layers are the cheese sauce, 2nd and 4th layers are the sautéed shrimp.
  • Lower oven to 375 degrees, and bake soufflé for about 25 to 30 minutes, or until it is puffed and golden and top no longer looks wet.

Serve this delightful wonder immediately and enjoy with a bottle of bubbly!

Cook with heart; eat with gusto. Buen Provecho!

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HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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4 comments on Cheese and Shrimp Soufflé for Two

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By melanie jean juneau on December 12, 2012 at 12:34 pm

I make tasty but simple meals-think I could pull off one of your souffles?I haven't heard of most of those spices or Jarlsberg cheese

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By HomeRearedChef on December 12, 2012 at 02:53 pm

Bob and I began cooking together from the first few months of being married. It became a happy and delicious hobby for us. Now we need to lose weight, too. There is a price to pay for too much good indulgence. LOL!

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By souschef on December 15, 2012 at 02:40 am

The combination of ingredients is intriguing and your instructions look easy enough to follow. And of course you have that enticing picture to prove the whole thing is do-able.


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By HomeRearedChef on December 15, 2012 at 02:49 am

Ooh, Souschef, thank you for your rating of "Bravo!" I am honored! :)

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