1. Heat oven to 400 degrees F. Coat 3-quart shallow casserole with nonstick cooking spray.
2. In large skillet, melt 2 tablespoons butter over medium-high heat. Add shrimp; saute just until cooked through, about 5 minutes. Remove to bowl.
3. In same skillet, melt remaining butter. Add onion, carrot and chives; saute until softened, about 4 minutes. Remove from heat; stir in flour, paprika, salt and cayenne. Stir in milk and wine. Over medium-high, bring to boiling, stirring. Reduce heat; simmer 2 minutes. Remove from heat. Stir 1 cup milk sauce into shrimp. Spoon shrimp into casserole. Stir cream into remaining milk sauce; set aside.Souffle:
4. In saucepan, melt butter. Remove from heat; stir in flour, salt and cayenne until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat; simmer, stirring, 5 minutes, until white sauce is very thick and can be scraped away from bottom of pan. Remove from heat.
5. Place egg yolks in large bowl. Whisk white sauce into yolks; stir in Parmesan and chives. In large clean bowl, beat egg whites with cream of tartar until stiff, moist peaks form. Fold a small portion of egg whites into yolk mixture; fold in remaining whites until no streaks remain. Evenly spoon on top of shrimp mixture in casserole.
6. Place souffle in oven. Reduce temperature to 375 degrees F. Bake 35 to 40 minutes or until golden, puffy and lightly set in center.
7. Meanwhile, warm reserved cream sauce in saucepan in step 3. Serve souffle immediately with sauce.Make-Ahead Tip:
8. Earlier in day, prepare recipe through step 4: Refrigerate casserole with shrimp mixture, covered. Place piece of plastic wrap directly on surface of cream sauce in step 3, and on white sauce in step 4; refrigerate. To assemble, heat oven to 400 degree F. Proceed with step 5.