White Bean & Spinach Souffles With Shrimp Cardinale

Manami's Note:

I have seen a lot of recipes for White Bean & Spinach Soups & Stews but nothing like these! You don't have to worry about over-filling or overflowing the souffle cups. The spinach and white bean base makes them quite stable. These are WOW :) dishes and don't need too much with them! Perhaps a nice bottle of wine, a mixed greens salad and bread sticks & some fresh fruit as a dessert. CuisineAtHome.com, April 2009 issue.

• Total Time: 1 hrs 35 mins
• Prep Time: 35 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 2 souffles

FOR THE SOUFFLE DISHES

• 1 tablespoon unsalted butter , melted
• 4 teaspoons grated parmesan cheese

FOR THE SHRIMP

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• 1⁄3; cup heavy cream
• 2 tablespoons brandy
• 1 tablespoon fresh lemon juice (please not the bottled kind!)
• ¼ teaspoon kosher salt
• 1⁄8; teaspoon crushed red pepper flakes (more if you desire)
• 10 medium shrimp , peeled, deveined and with tails removed (about 6 oz)

FOR THE SOUFFLES

• ½ cup minced onion
• 2 tablespoons minced garlic
• 1 tablespoon unsalted butter
• 1 cup minced fresh spinach (spinned dry)
• ½ cup pureed white beans (about 3/4 cup whole beans, drained)
• ½ teaspoon dried thyme
• 1⁄8; teaspoon black pepper
• 2 room-temperature egg yolks
• 3 room-temperature egg whites
• 1⁄8; teaspoon cream of tartar
• 1 dash table salt
• 1 tablespoon chopped scallion

Directions:

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