Shrimp Souffle

• 6 Tbsp. butter
• 1 1/2 c. milk
• 1/4 tsp. paprika
• 1 1/4 c. shrimp pieces
• 1 Tbsp. Worcestershire sauce
• 5 1/2 Tbsp. flour
• 1/4 tsp. salt
• 1/4 tsp. curry powder
• 5 egg yolks
• 5 egg whites

1. Melt butter in saucepan; stir in flour until blended. Gradually stir in milk.
2. Add salt, paprika and curry powder.
3. When sauce is thick and boiling, stir in shrimp.
4. Beat well in a separate bowl the egg yolks.
5. Stir part of the sauce into them. When well blended, pour this mixture into the saucepan.
6. Stir the sauce over very low heat for a minute to permit the yolks to thicken slightly.
7. Remove from heat and add Worcestershire sauce. Cool.
8. Whip egg whites with 1/8 teaspoon salt until stiff.
9. Fold lightly into the sauce.
10. Bake in ungreased 9-inch baking dish at 325u0b0.
11. After 10 minutes increase heat slightly.
12. Bake until firm for about 35 minutes.

butter, milk, paprika, shrimp, worcestershire sauce, flour, salt, curry powder, egg yolks, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232678 (may not work)