Soufflé d’Écrevisse

Shrimp Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cut about 10 large cooked cleaned shrimp into 4 thin slices, the long way, thus keeping them in their original crescent shape. Sprinkle with about 1 tablespoon