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The souflé is a light and exquisite dish that is prepared with any ingredient and where the egg yolks and the beaten whites have to be the priority.
Specifically, this soufflé is wonderful, since we have combined cheese, prawns and courgette. The texture when eating it and its particular flavor shellfish and vegetables will be one of the starters with which you will repeat.
The final result will be the whipped egg whites that will be very easy to make. With gentle movements we will give a sponginess to the mixture that we will finish cooking giving that little baking. We have made a demonstration video so you don't lose detail.
Shrimp soufflé with courgette
Delicious soufflé made with all the good things in this recipe. It has eggs and a filling that combines perfectly: cream cheese, courgette and prawns.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: incoming
- Calories: 240
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 4 eggs
- 150 g of peeled prawns
- 120 g spring onion or leek
- 1 small zucchini
- 350 g of cream cheese type Philadelphia
- olive oil (approximately 80 g)
- Sal Island
- Ground black pepper (optional)
Preparation
Place the onion without chopping in the glass and program it 5 seconds at speed 5,5.
Lower the onion to the bottom of the glass and add 60 g of olive oil. We are going to fry it programming 3 minutes at 100 ° at spoon speed.
We clean and peel the zucchini and cut it into small cubes. Cut the prawns into small pieces. Season with salt and pepper. We add everything to the glass and program it 10 minutes at a temperature of 110° at spoon speed.
In a small bowl add the 175 g of cream cheese. Add the mixture to the bowl and stir.
We heat the oven to 180°. We separate the egg whites from the yolks. Beat the yolks well and add it to the mixture. We rectify salt and pepper.
We clean the glass without leaving any trace of food or grease. Place the butterfly and add the two egg whites. We are going to beat it until stiff: 2 minutes at speed 3,5.
Add the egg whites to the mixture when it is warm. We wrap carefully so that the mixture is spongy and the volume is not lowered. Fill the mixture in the bowls greased with the rest of the oil. You have to fill it about 3/4 parts.
We put it in the oven for about 12-15 minutes, until we see that it has risen in volume and is golden. They should be enjoyed hot.
