Preparation

In a medium skillet, sauté the onion and leek (or common garlic) in olive oil until lightly browned. Add the shrimp and sauté until they are slightly pink. Turn off the heat and set aside. (if too much broth is formed, remove the excess)

Bechamel sauce:
Heat the butter and then add the wheat flour, mixing well with the help of a fouet. Add the milk gradually, stirring until the sauce thickens. Season with salt and grated nutmeg and white pepper. let it warm, to continue the recipe.
Mix the shrimp in the bechamel sauce and reserve.
Beat the egg whites in very firm snow, also beat the yolks separately.
With the sauce with shrimp at room temperature, add the beaten egg yolks and parsley, mixing well.
When mixing the filling with the egg whites it is important that you do the procedure very gently, with circular movements from bottom to top, until everything is incorporated.

Place the mixture in a souffle dish, greased and floured. Sprinkle grated Parmesan cheese and bake in a preheated oven at 200 ºC, and bake for approximately 30 minutes, or until golden, with a high, fluffy appearance.

Before removing from the oven, turn off the heat and leave the door open to cool a little.
Then just savor it.

Ingredients

  • 400 grams of clean fresh shrimp (without heads and without shells)
  • 3 tablespoons of olive oil
  • 1 medium onion, chopped or grated
  • ½ stalk of leek (or 1 large clove of common garlic)
  • ½ lemon juice
  • 4 eggs (yolks and whites separated)
  • 1/2 bunch of finely chopped parsley
  • Grated Parmesan cheese (for sprinkling)
  • Salt and white pepper (to taste)
  • Bechamel sauce:
  • 1 tablespoon butter
  • 1 cup of liquid milk
  • 3 tablespoons of wheat flour
  • Salt and grated nutmeg (to taste)
  • Salt and white pepper (to taste)