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1
Preheat oven to 375 degrees F.
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2
Coat two 12-oz souffle dishes with 1 Tbsp melted butter; sprinkle each dish with 2 tsp Parmesan - turn to coat sides of dishes.
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3
Melt 1 Tbsp butter in a small saucepan over medium heat.
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4
Whisk in flour to make a roux and cook roux for 1 minute.
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5
Stir in tomato paste until blended; gradually add cream, stirring constantly.
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6
Simmer until mixture is smooth and thick about 1 minute.
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7
Add brandy, lemon juice, 1/4 tsp salt and crushed red pepper flakes; simmer 1 minute and cool 5 minutes.
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8
Arrange raw shrimp between prepared dishes; divide sauce and pour over shrimp.
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9
Saute onion and garlic in 1 Tbsp butter in a large saucepan over medium heat for 2 minutes.
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10
Add spinach stir until spinach wilts; stir in bean puree, thyme and pepper & cook for 1 minute.
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11
Whisk in egg yolks one at a time stirring constantly; transfer mixture to a large bowl and cool to room temperature.
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12
Beat egg whites, cream of tartar and a dash of salt in a bowl with mixer on high speed until stiff peaks form.
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13
Blend a third of whites into bean mixture until there are no streaks.
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14
Fold in remaining whites.
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15
Pour batter over shrimp mixture in prepared dishes, dividing it evenly.
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16
Bake on a baking sheet until puffed, 30--35 minutes.
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17
Test for doneness by inserting a skewer into center of souffle.
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18
Souffle is done if the skewer comes out clean or slightly moist (We like it slightly moist!
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19
).
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20
Invert the souffles and serve them on dinner plates: garnish each portion with scallions.
