These seafood soufflés are a light and airy dish packed with shrimp and fish flavors. They’re the kind of meal that sounds fancy but can easily be whipped up during a busy weeknight.
This shrimp soufflé recipe addresses the difficulties of achieving a light texture and balanced flavors commonly found in souffle preparations.
I remember trying to impress friends with this recipe, only to realize I had forgotten to prepare my ramekins properly. After some quick fixes, I warned them that soufflés are tricky, but they turned out beautifully! The soft, fluffy texture and rich aroma filled the kitchen as they baked.
This recipe stands out because it’s simple yet yields impressive results in about 50 minutes. You don’t need to be a pro to get it right; just a little patience while mixing and folding goes a long way.
If you’re looking for another seafood dish, try making my French-inspired Crème Brûlée Donuts. They offer a sweet ending to a lovely meal!
Table of contents
Why You Will Love This Recipe
- Unique Texture , The soufflés puff up beautifully in the oven, creating a light and airy texture. The delicate nature of the dish makes every forkful a delightful experience that’s both soft and tender.
- Fresh Seafood Flavor , Each bite bursts with a rich seafood essence thanks to the shrimp and cod. The use of fresh lemon juice and white wine enhances these flavors, making it a truly fresh dish.
- Impressive Presentation , When served straight from the oven, the soufflés rise spectacularly, creating an eye-catching dish that’s sure to impress anyone at the table. It’s a standout centerpiece for any meal.
- Make-Ahead Components , Many elements can be prepped in advance, such as making the roux or preparing the seafood mixture. This means you can enjoy a seamless cooking experience when it’s time to serve.
Seafood Soufflés
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Diet: Low Salt
Description
A delightful seafood soufflé made with cod and shrimp, perfect for a light meal or special occasion.
Ingredients
Scale
- 200 grams (8 oz) cod fillet or any other white-flesh fish
- 12 shrimp, chopped for the mixture
- 6 whole shrimp for garnish
- 50 milliliters (1/4 cup) dry white wine
- 1 Tablespoon fresh lemon juice
- 3 large eggs, plus 1 additional egg white, separated
- 100 milliliters (3 liquid oz) heavy cream
- 1/2 teaspoon dried or fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 250 milliliters (1 cup + 2 Tablespoons) cold milk
- 30 grams (2 Tablespoons) butter, plus extra for greasing
- 30 grams (1/4 cup) all-purpose flour
- 1/2 cup grated Gruyère cheese
- 1 teaspoon olive oil (for sautéing garnish shrimp)
Instructions
- Step 1: Butter the ramekins thoroughly and sprinkle lightly with flour. Tap out any excess flour to ensure the soufflé rises properly without sticking.
- Step 2: Set the oven temperature to 375°F (190°C) and allow it to reach this temperature before placing the soufflés inside to bake.
- Step 3: Chop the cod fillet and 12 shrimp into small, uniform pieces. Sauté these in a pan over medium heat until cooked through but still tender.
- Step 4: Melt 30 grams (2 tablespoons) butter in a saucepan over medium heat. Stir in 30 grams (1/4 cup) flour and cook, stirring continuously for about 2 minutes until the roux turns light golden.
- Step 5: Gradually whisk in 250 milliliters (1 cup + 2 tablespoons) cold milk to the roux. Continue whisking and cooking for several minutes until the mixture thickens into a smooth béchamel sauce.
- Step 6: Carefully separate the 3 whole eggs and 1 additional egg white. Reserve the egg whites for whipping in a clean, dry bowl.
- Step 7: In another bowl, combine the cooked seafood, egg yolks, béchamel roux, 50 milliliters (1/4 cup) white wine, 1 Tablespoon lemon juice, 100 milliliters (3 liquid oz) heavy cream, 1/2 teaspoon thyme leaves, 1/8 teaspoon cayenne pepper, salt, and black pepper. Stir until evenly incorporated.
- Step 8: Beat the reserved egg whites using an electric mixer or whisk until stiff peaks form. This should take 4 to 6 minutes of beating.
- Step 9: Gently fold the stiff egg whites into the seafood mixture in batches. Use a spatula to lift and fold carefully to maintain the airiness and ensure a light soufflé texture.
- Step 10: Heat about 1 teaspoon olive oil in a frying pan. Quickly sauté the 6 whole shrimp intended for garnish just until cooked and bright pink; set aside.
- Step 11: Divide the soufflé mixture evenly among the prepared ramekins, filling them nearly to the top. Place the ramekins in the preheated oven and bake for approximately 20 minutes, or until the soufflés have puffed up nicely and have a lightly golden top.
- Step 12: Serve the soufflés straight from the oven while warm, topped with the sautéed shrimp garnish.
Notes
- Room Temperature: Store seafood soufflés in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Cover with plastic wrap, place in airtight container, and refrigerate up to 4 days. Reheat gently in the oven before serving.
- Freezing: Wrap individual soufflés in aluminum foil and place in freezer-safe containers. Freeze up to 2 months and thaw overnight in the refrigerator before reheating.
- Properly butter and flour ramekins to help soufflés rise and prevent sticking.
- Use large eggs at room temperature to achieve better volume and structure.
- Beat egg whites to stiff peaks to ensure rise and airy texture; avoid overmixing when folding them in.
- Preheat oven fully to ensure even cooking and proper puffing of soufflés.
- If soufflés brown too quickly, reduce oven temperature by 20°F about 10 minutes into baking to avoid burning.
- For uneven cooking, confirm oven has been preheated at least 15 minutes for steady temperature distribution.
- Reheat refrigerated soufflés gently in an oven at moderate temperature until warmed through; avoid microwave reheating to preserve texture.
- Serve seafood soufflés with a light cucumber and avocado salad or sautéed asparagus.
- Roasted cherry tomatoes on the side add color and complementary flavor.
- Pair with smoked salmon bagels or fruit salad for brunch settings.
- Accompany with vegetable quiche as part of a varied meal.
- A drizzle of lemon herb dressing or zesty remoulade adds brightness; sprinkle fresh dill or chives on top for garnish.
- Substitute seafood mix with frozen seafood that includes shrimp and scallops for deeper flavor.
- Fresh seafood should be firm and not mushy for best texture.
- Dried chives can be used if fresh are unavailable, though flavor and color will differ.
- Use fresh lemon juice and good quality dry white wine to enhance seafood flavors.
- Choose pasteurized heavy cream for smooth blending.
- Opt for block-aged Gruyère cheese and grate fresh for better melt and nutty flavor.
- Rinse shrimp or fish under cold water for 2 minutes if not cleaned properly to remove grit.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Seafood mix: Look for a good quality, frozen seafood mix that includes shrimp and scallops for added flavor. Fresh seafood can be great too, just make sure it’s firm and not mushy for the best texture.
- Eggs: Use large eggs at room temperature. They help provide volume and structure to the soufflés. Make sure to gently fold them in to keep the mixture light and airy.
- Heavy cream: This adds richness and a creamy texture. Opt for pasteurized heavy cream; it’ll whip up nicely and blend smoothly with the other ingredients.
- Gruyère cheese: Aged Gruyère offers nutty and rich flavors. Choose a block over pre-grated for better melting and flavor. Grate it yourself for a fresher taste!
- Chives: Fresh chives provide a mild onion flavor and a pop of color. They should be bright green and crisp. Dried chives can work in a pinch but won’t match the brightness of fresh.
- Seafood mix: Look for a good quality, frozen seafood mix that includes shrimp and scallops for added flavor. Fresh seafood can be great too, just make sure it’s firm and not mushy for the best texture.
- Eggs: Use large eggs at room temperature. They help provide volume and structure to the soufflés. Make sure to gently fold them in to keep the mixture light and airy.
- Heavy cream: This adds richness and a creamy texture. Opt for pasteurized heavy cream; it’ll whip up nicely and blend smoothly with the other ingredients.
- Gruyère cheese: Aged Gruyère offers nutty and rich flavors. Choose a block over pre-grated for better melting and flavor. Grate it yourself for a fresher taste!
- Chives: Fresh chives provide a mild onion flavor and a pop of color. They should be bright green and crisp. Dried chives can work in a pinch but won’t match the brightness of fresh.
Recipe Tips
- If shrimp or fish isn’t cleaned properly, rinse under cold water for 2 minutes before starting your recipe. This removes potential grit for a smoother texture.
- If your soufflés don’t rise, ensure you didn’t overmix the egg whites when combining them; gently fold until just incorporated for lightness.
- For uneven cooking, be sure to preheat your oven at least 15 minutes before baking the soufflés; this promotes even heat distribution.
- If soufflés are browning too quickly, lower the oven temperature by 20°F about 10 minutes into baking to prevent burning while cooking through.
Serving Suggestions
Serve seafood soufflés alongside a light cucumber and avocado salad or sautéed asparagus. A side of roasted cherry tomatoes brings a pop of color and flavor.
Use seafood soufflés to create a brunch spread with smoked salmon bagels or serve them with a fruit salad. Pair them with vegetable quiche for a delightful presentation.
Top with a zesty remoulade or a drizzle of lemon herb dressing for added brightness. A sprinkle of fresh dill or chives can also enhance the dish.
Recipe variations
- You can use cod fillet or any white-flesh fish around 200 grams (8 oz) as the base seafood ingredient for these soufflés.
- Add 1/2 teaspoon fresh or dried thyme, 1/8 teaspoon cayenne pepper, plus salt and black pepper to taste for seasoning the soufflé mixture.
- Either fresh or frozen shrimp can be used; 12 shrimp are mixed in the soufflé and 6 whole shrimp garnish the dish for texture contrast.
- If scaling the recipe, use 30 grams (2 tablespoons) butter and 30 grams (1/4 cup) flour for the roux, plus 250 milliliters (1 cup + 2 tablespoons) milk.
Save This Recipe!
How to Store?
To keep your seafood soufflés fresh and delicious, follow these storage tips:
Room Temperature: Place seafood soufflés in an airtight container and store at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Cover soufflés with plastic wrap, place in an airtight container, and refrigerate up to 4 days before reheating gently in the oven.
Freezing: Wrap soufflés individually in aluminum foil, place in a freezer container, freeze up to 2 months, and thaw overnight in the refrigerator.
Other Recipes You’ll Love
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