FEATHER SOUFFLE ROLL WITH SHRIMP FILLING

      Title: FEATHER SOUFFLE ROLL WITH SHRIMP FILLING
  Categories: Shrimp, Seafood, Bubba gump
       Yield: 27 Slices
  
 MMMMM--------------------FEATHER SOUFFLE ROLL-------------------------
     1/4 c  Plus 2 tbs. all purpose
            - flour
   1 1/2 c  Milk
       3    Egg yolks
     3/4 ts Salt
     1/8 ts Ground white pepper
     1/8 ts Ground nutmeg
       4    Egg whites
 
 MMMMM-----------------------SHRIMP FILLING----------------------------
   1 1/2 c  Water
     1/2 lb Unpeeled medium-sized fresh
            - shrimp
       2 pk Cream cheese, softened
            - (3 oz. each)
       2 tb Sour cream
       1 ts Prepared Horseradish
       3    Drops of hot sauce
         ds Salt
         ds Garlic powder
       2 tb Chopped green onions
  
   Feather Souffle Roll: ~------------------- Grease bottom and sides of
   a 15x10x1-inch jellyroll pan with vegetable oil. Line bottom of pan
   with wax paper, allowing paper to extend beyond ends of pan. Grease
   wax paper, flour wax paper and sides of pan. Set aside.
   
   Combine flour and 1/2 cup milk in a small saucepan, stirring until
   well blended. Stir in remaining 1 cup milk. Cook over medium heat,
   stirring constantly, until thickened. Beat egg yolks in a small
   mixing bowl at high speed of an electric mixer until thick and pale.
   Gradually stir about one-fourth of hot mixture into yolks; add to
   remaining hot mixture, stirring constantly. Stir in salt, pepper, and
   nutmeg. Transfer mixture to large bowl, and let cool.
   
   Beat egg whites until stiff but not dry; fold into milk mixture.
   Spread evenly in prepared pan; bake at 375 for 20 to 25 minutes or
   until lightly browned.
   
   Remove from oven; loosen edges of souffle with a metal spatula.
   Immediately cover pan with a dampened cotton towel and invert pan and
   towel together, turning souffle out onto towel. Carefully peel of wax
   paper.
   
   Cover souffle with a clean piece of wax paper, and starting at long
   side, role up souffle, wax paper, and towel together. Cool completely
   on a wire rack; chill 3 to 4 hours.
   
   Carefully unroll souffle, spread with shrimp filling. Roll up
   tightly, wrap in plastic wrap. Chill 3 hours. Remove plastic wrap and
   cut into 27 (1/2-inch) slices, using an electric knife. Garnish with
   whole shrimp and fresh parsley sprigs if desired. Yield: 9 appetizer
   servings.
   
   Shrimp Filling: ~------------- Bring water to a boil; add shrimp, and
   cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with
   cold water. Cover and chill. Peel, devein, and chop shrimp; set aside.
   
   Combine cream cheese and next 5 ingredients in a medium mixing bowl;
   beat at medium speed of an electric mixer until smooth. Stir in
   chopped shrimp and green onions. Yield: about 1 1/2 cups.
   
   Quote from the movie "Forrest Gump": "Bubba was my best good friend.
   And even I know that's something you can't just find around the
   corner."
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