3 tbsp. butter
2 tbsp. flour
4 egg yolks
1 1/2 c. cooked angel hair pasta, cut into 2 inch lengths
1 bay leaf
1 tbsp. curry
1 c. half & half
4 beaten egg whites
Salt and pepper to taste
1 1/2 lbs. shrimp
1 1/4 c. water

Cook shrimp in 1 1/4 cups water and a bay leaf. Remove shrimp and peel. Further cook shrimp liquid until reduced to 1/2 cup. Set aside. Blend butter, curry, flour, half & half, and the egg yolks. Add shrimp liquid. Preheat oven to 350 degrees and butter souffle dish. Stir shrimp, pasta, and cream sauce together. Fold in egg whites carefully. Pour into souffle bowl and bake at 350 degrees for 50 to 60 minutes. Serve immediately.