13270 Serves 6. Wed Aug 06 08:27:11 -0700 2008 Sat Feb 07 05:06:36 -0800 2009 Licensed http://www.chow.com/recipes/13270 Sat, 07 Feb 2009 13:06:36 GMT

Preheat oven to 375° F.

Prepare a 1½-quart souffle dish.

In a 10-inch skillet, saute the onion, shallot, and garlic in 2 tablespoons of butter until soft. Add the tomatoes, salt, pepper, tarragon, and parsley. Simmer 5 minutes. Add the wine and simmer 15 minutes.

In a 9-inch skillet, saute the shrimp in the remaining butter with the cayenne. Correct seasoning. Add cognac and ignite, turning your face away. Add to the tomato sauce and correct the seasoning.

Prepare the souffle mixture. Put the sauce in the bottom of the souffle dish and top with the souffle. (Can be made as a rolled souffle and filled with the sauce mixture.) Bake as directed for cheese souffle. Serve sprinkled with Parmesan.

The sauce can be made several days before or even frozen.

]]> http://www.chow.com Terence Janericco 50 Main 4 tablespoons butter

]]> 2 tablespoons minced onion

]]> 1 tablespoon minced shallot

]]> 1 teaspoon minced garlic

]]> 2 cups tomatoes, peeled, seeded, and chopped

]]> salt and pepper to taste

]]> 1½ tablespoons dried tarragon

]]> 1 tablespoon minced parsley

]]> ⅓ cup dry white wine

]]> 1 pound shrimp, peeled and deveined

]]> cayenne pepper to taste

]]> 2 tablespoons cognac

]]> 1 recipe cheese souffle made with half Parmesan and half Gruyere cheese

]]> Parmesan cheese

]]>