White Bean Spinach Souffles With Shrimp Cardinale Recipes

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with grated Parmesan or breadcrumbs. Separate the eggs. Put egg whites in mixer bowl with cream of tartar. To make a white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles. Stir in the flour and cook, stirring constantly until smooth and bubbly. Stir in milk all at once, than cook and stir until mixture boils and is smooth and thickened. To flavor the white sauce, stir in the cheese until melted. Stir in the spinach. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it. Add the yolks to the sauce, and stir. To fold the sauce into the whites, first mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour that mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

Steps:

• Preheat oven to 375ºF.
• Coat two 12-oz souffle dishes with 1 Tbsp melted butter; sprinkle each dish with 2 tsp Parmesan - turn to coat sides of dishes.
• Melt 1 Tbsp butter in a small saucepan over medium heat.
• Whisk in flour to make a roux and cook roux for 1 minute.
• Stir in tomato paste until blended; gradually add cream, stirring constantly.
• Simmer until mixture is smooth and thick about 1 minute.
• Add brandy, lemon juice, 1/4 tsp salt and crushed red pepper flakes; simmer 1 minute and cool 5 minutes.
• Arrange raw shrimp between prepared dishes; divide sauce and pour over shrimp.
• Saute onion and garlic in 1 Tbsp butter in a large saucepan over medium heat for 2 minutes.
• Add spinach stir until spinach wilts; stir in bean puree, thyme and pepper & cook for 1 minute.
• Whisk in egg yolks one at a time stirring constantly; transfer mixture to a large bowl and cool to room temperature.
• Beat egg whites, cream of tartar and a dash of salt in a bowl with mixer on high speed until stiff peaks form.
• Blend a third of whites into bean mixture until there are no streaks.
• Fold in remaining whites.
• Pour batter over shrimp mixture in prepared dishes, dividing it evenly.
• Bake on a baking sheet until puffed, 30--35 minutes.
• Test for doneness by inserting a skewer into center of souffle.
• Souffle is done if the skewer comes out clean or slightly moist (We like it slightly moist!).
• Invert the souffles and serve them on dinner plates: garnish each portion with scallions.

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.