Serves: 6
Total Calories: 258
Heat frying pan and add 1 tablespoon cooking oil, butter, shrimp, chopped onion, garlic, oregano, and pepper. When the onion is transparent, add the shrimp, palmitos cut into small pieces and 1/4 cup milk. Let simmer on very low heat.
Separate eggs and beat the yolks and white separately. Add to the yolks, 1/2 tablespoon salt, cilantro. Fold the yolks into the stiffly beaten egg whites. Fold about 1/ 3 of the egg mixture into the shrimp mixture and pour into a large heated frying pan with 2 tablespoons cooking oil.
Spread it out, taking care to keep it all in one piece.
Pour the rest of the egg mixture over the top and spread out. Remove the frying pan from the stove and place in a preheated 350 degrees oven until browned.
This Shrimp Soufflé (Suflê de camarão) recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
