Cheese and Shrimp Soufflé Recipe for Two

Any occasion to cook is an opportunity to create something new, something wild and wonderful; to fashion a meal such as one you’ve never done before; to sample a delicacy of the likes you’ve never tasted. And that is what building a dish like this one offers—tastes and textures—flavors that tease your taste-buds and happily dance on your palette like a five-string orchestra.

This altered recipe is adapted from Judith Jones’ “Cheese Soufflé” recipe, from her book “The Pleasures of Cooking for One,”—here done for two—and techniques from Julia Child’s book, “Mastering the Art of French Cooking,” from her recipe variations on “Soufflé de Poisson.”

Cook with heart; eat with gusto. Buen Provecho!


1 tablespoon softened butter

1/3 cup finely grated Jarlsberg cheese

2 tablespoons grated Parmesan cheese

  • Smear the butter around the inside of the two soufflé dishes, sprinkle the Jarlsberg on bottom and sides, then the parmesan; set aside.



1 pound small white shrimp, peeled, divided

1/2 teaspoon butter

1 pinch of onion powder

1 pinch of garlic powder


  • Grind 1/2 the shrimp in a food processor; set aside.


  • In a medium skillet, on medium-high heat, melt the butter and sauté the other 1/2 of shrimp with spices, only mostly cooking; set aside to cool.



Preheat oven to 425 degrees


2 tablespoons butter

2 tablespoons all-purpose flour

1/3 cup non-fat milk

1/3 cup heavy whipping cream

Ground shrimp

1/4 teaspoon fine sea salt

1/8 teaspoon chipotle powder

1/8 teaspoon ancho powder

1/8 teaspoon pasilla powder

1/16 teaspoon ground nutmeg

2 egg yolks

4 egg whites

Pinch of cream of tartar

2/3 cup, packed, Jarlsberg cheese, grated


  • In a small pot, over low-heat, melt butter, stir in flour, cook for 1 minute. Remove from heat and let rest for about 1 minute, add the milks and ground shrimp and return to burner and bring to a simmer, whisking vigorously for 1 minute, until the sauce thickens. Remove from the heat, add all the seasonings, stir well, then whisk in the egg yolks; set aside (off the heat).


  • Put egg whites and cream of tartar in an impeccably clean bowl and beat until soft peaks form. Now add about 1/4 of the egg whites and half of the cheese into the sauce, and mix well. Next, fold in the rest of the eggs whites and remainder of cheese in with the sauce mixture.


  • Begin transferring cheese sauce mixture into the prepared molds, building layers: 1st, 3rd and 5th layers are the cheese sauce, 2nd and 4th layers are the sautéed shrimp.


  • Lower oven to 375 degrees, and bake soufflé for about 25 to 30 minutes, or until it is puffed and golden and top no longer looks wet. Enjoy immediately!


Cook with heart; eat with gusto. Buen Provecho!


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