Shrimp Gougere

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  • 1 cup milk
  • ¼ cup plus 6 tablespoons butter
  • 1 cup plus 3 tablespoons flour
  • 4 eggs
  • 1 cup diced sharp Cheddar
  • 1 teaspoon Dijon
  • Salt and pepper
  • 1 egg white, lightly beaten
  • 1 quart water
  • 1 cup dry white wine
  • 1 small onion, cut into quarter
  • ½ stalk celery
  • 1 bay leaf
  • ½ lemon
  • 6 peppercorns
  • 1 whole clove
  • ½ cup minced onion
  • ¼ cup mango chutney
  • 2 pounds shelled, deveined, cooked shrimp
  • ¼ cup grated Parmesan


  1. Heat milk and ¼ cup butter in a medium saucepan to boiling. Remove from heat and stir in one cup flour until smooth and mixture cleans the side of the pan. Beat in eggs one at a time beating well after each addition. Stir in Cheddar, mustard, ½ teaspoon salt and ¼ teaspoon pepper. Cook over low until cheese melts.
  2. Shape dough into ring to fit sides of buttered 10 inch pie plate. Stuff center with plastic wrap to retain ring shape. Brush dough with egg white and refrigeratecovered 5 to 6 hours.
  3. Combine water with wine, quartered onion, celery, bay leaf, lemon, peppercorns, clove and 1 teaspoon salt in large saucepan. Heat to boiling and reduce heat. Simmer uncovered until reduced to 1 ½ cups, 15 to 20 minutes. Strain.
  4. Melt remaining 6 tablespoons butter in large saucepan over medium. Add minced onion and sauté until tender. Reduce heat and stir in remaining 3 tablespoons flour and cook 2 minutes.
  5. Stir in strained bouillon. Heat to boiling and simmer stirring constantly until smooth and thick 5 minutes. Stir in chutney and ¼ teaspoons pepper and shrimp. Remove plastic from center of pie plate. Fill with shrimp mixture. Sprinkle with Parmesan.
  6. Bake at 400 degrees until puffed and brown, 40 to 45 minutes.


  1. This French provincial dish comes in many variations. This one is dappled with shrimp and chutney and makes a fine assault on the senses.