Recipe Seafood Souffle
Recipe - Seafood Souffle
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●1/3 cup butter
●1/3 cup all-purpose flour
●1 teaspoon dry mustard
●3/4 teaspoon salt
●1 1/2 cups milk
●6 large eggs, separated
●3/4 teaspoon cream of tartar
●4 ounces salad shrimp
●1 (6 1/2-ounce) can minced clams, well drained
●1/2 cup chopped green onions
●2 tablespoons lemon juice
Shrimp Souffle
From Classical European Cuisine Week 1
Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre
Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!
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Shrimp Cups
Here is what you'll need!
Shrimp Cups With Chunky Avocado Salsa
Serves 12- Makes 24 cups
INGREDIENTS
Cups
6 flour tortillas
2 tablespoons butter, melted
Shrimp
1 pound (450 grams) shrimp
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon lime juice
Avocado Salsa
2 avocados, diced
1 large tomato, diced
1 medium red onion, diced
¼ cup jalapeno, diced
¼ cup cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
Sour cream, to garnish
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
4. Bake for 10-12 minutes or until crisp.
5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
9. Serve with lime wedges.
10. Enjoy!
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Cafe Latte
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Mosaic fish dish with a cucumber broth and pommes soufflé
Hey guys! In this episode we’re going to create a beautiful fish mosaic using the fish from Dutch Yellowtail. These beautiful fish are raised antibiotic and GMO-free in a 100% green-energy, land-based farm using wind, solar, and biogas with a state-of-the-art recirculating aquaculture system, which protects biodiversity and ensures biosecurity. The flavor and texture of the Dutch Yellowtail fish is really extraordinary plus it’s certified and approved as sustainable and environmentally friendly by the Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP).
As a garnish we’re also going to make a cucumber broth, a black seaweed pommes soufflé and a yoghurt emulsion.
Learn more about the Dutch Yellowtail farm and get information, inspiration & recipes on DutchYellowtail.com
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Enjoy making these recipes!
Ingredients for the fish mosaic: (46 degrees Celsius for 26 minutes)
- The loins from 1 Dutch yellowtail fish
- Salt & dry seaweed powder
Ingredients for the parsley farce: (110 degrees Celsius for 13 minutes)
- 20 grams of parsley leafs
- 4 grams of salt
- 50 grams of white wine
- 300 grams of the cold fish trimmings
- 100 grams of double cream
Ingredients for the cucumber broth:
- 700 grams of cucumber
- 450 grams of celery
- 1 shallot
- 1 green jalapeño
- 20 grams of parsley leafs
- 40 grams of white wine vinegar
- Around 2 grams of Xantana powder & salt
Ingredients for the black seaweed pommes soufflé: (170 degrees Celsius)
- 20 grams of squid ink
- 80 grams of Codium seaweed
- 1 waxy potato
- Potato starch
- Egg white
Ingredients for the yoghurt cream:
- 40 grams of egg white
- 10 grams of sushi vinegar
- 4 grams of salt
- 60 grams of yoghurt
- 150 grams of neutral oil
How To Make Crab & Shrimp Spinach Dip | Your New Favorite Appetizer Recipe! #MrMakeItHappen
You've had Spinach Dip and you've had Crab Dip... now it's time to marry the two together and throw in some Shrimp for good measure! You guys have to give this one a try! Let's #MakeItHappen
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Shopping List: Ingredients - Bake at 375 for 25-30 mins
1 lb large shrimp
8 oz crab meat (lump or claw)
10-12 oz fresh spinach
1 lemon
red pepper flakes
4 oz cream cheese
2 cups half and half
3 tbsps butter
1-2 tbsps flour
2 cups shredded parmesan cheese
2 cups shredded mozzarella
1 tbsp better than bouillon chicken base (optional)
1/2 diced yellow onion
fresh parsley
1 tbsp garlic paste or minced garlic
salt, pepper, garlic, onion powder, cajun seasoning (to taste)