Shrimp And Crab Souffles With Red Bell Pepper And Tarragon Recipes

Steps:

• Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
• Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
• While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
• While the tomatoes are cooking, peel and devein the shrimp.
• Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

Steps:

• Heat the oil in a medium pan, saute onions and garlic until they are translucent. Toss in the cleaned shrimp along with the thyme, oregano, paprika, cayenne, salt and pepper. Saute for a 5 to 6 minutes until the shrimps are completely cooked and opaque. Remove from heat and cool. Divide the shrimp mixture into two parts - finely mince one and rough chop the other. Preheat oven to 400°F. Heat the milk till it is scalding but not boiling. In a sauce pan over low heat, melt 3 tablespoons of butter and add 3 tablespoons of flour to it. Stir the mixture continuously till the flour is cooked and the roux is light golden, about 2 to 3 minutes. Add the hot milk and continue stirring till the mixture thickens and becomes smooth. Remove from heat and mix in the egg yolks one at a time. Stir in the parmesan and the finely minced shrimp mixture. In a large bowl, whisk together egg whites, pinch of salt and cream of tartar. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk 1/4 of the egg whites into the shrimp and white sauce mixture and then carefully fold in the rest. Pour into a 1.5-quart souffle dish that has been buttered and coated lightly with parmesan cheese. Smooth the top. Place in the middle rack of the oven. Turn the temperature down to 375°F and bake for 30 to 35 minutes until puffed and golden. Important: Do NOT open the oven in between to check! While the souffle bakes, add stock to the pan in which shrimp mixture was made. Over medium heat, add the wine to it to deglaze it. Reduce the mixture to half. Add the tomato paste and rough minced shrimp mixture and cook for 2-3 minutes. Stir in the cream and remove from heat. Just before serving, reheat the sauce and melt in 1 tablespoon of butter. Sauce will be chunky in texture which lets you taste the shrimp as you bite into the bits. Serve the souffle immediately after removing from oven with a generous helping of the shrimp and wine sauce and green salad.

Steps:

• In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
• Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
• Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
• Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
• Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.

Steps:

• Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
• Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
• Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Steps:

• Sauté vegetables, excluding bell peppers, in margarine.
• Mix with crab meat and breadcrumbs.
• Season to taste with salt and pepper. (If dry, add a small amount of water).
• Stuff bell peppers and cover tops with cheese.
• Bake 350°F for 30 minutes.