| Yield | 6 |
|---|---|
| Prep Time | 2 hours |
| Recipes | Shrimp |
| Yield | 6 |
|---|---|
| Prep Time | 2 hours |
| Recipes | Shrimp |
New England Shrimp Cobbler
2 1/2 lb shrimp, 31/35, peeled and deveined
36 ea asparagus, peeled, blanched
8 oz button mushrooms, sliced, sauteed
4 ea plum tomato, peeled, seeded, diced
1 tbsp chervil, chopped
2 tsp thyme, chopped
1 tsp flat-leaf parsley, chopped
1 1/2 tsp kosher salt, to taste
1/2 tsp black pepper, to taste
3 c cake flour
2 oz granulated sugar
3 tsp baking powder
4 oz unsalted butter, cold, cut into pieces
6 oz sour cream
4 ea egg yolk, large
4 tsp dill, chopped
1. Prepare New England Shrimp Cobbler Sauce; keep warm.
2. Cut asparagus in 1-inch pieces. Combine shrimp, asparagus, mushrooms, tomatoes, chervil, thyme, parsley, and 24 ounces of sauce. Adjust seasoning with 1 teaspoon salt and pepper.
3. Combine flour, sugar, baking powder, and remaining salt; cut in butter.
4. Whisk together sour cream, yolks, and dill. Mix yolk mixture with flour mixture until moist and crumbly.
5. Portion shrimp mixture among souffle dishes; top with flour mixture. Bake in a 375°F/190°C oven until a toothpick inserted into the center of the souffle comes out clean. Serve with remaining sauce on the side.