=== CRUST ===
1 c Grated Parmesan cheese
1 c Breadcrumbs
1/2 c Unsalted butter; melted
=== FILLING ===
1 tb Olive oil
1 c Chopped onion
1/2 c Finely-chopped carrot
1/2 c Chopped red bell pepper
Salt; to taste
Freshly-ground black pepper;
-to taste
1 3/4 lb Cream cheese; room
-temperature
4 lg Eggs
1/2 c Heavy cream
1 c Grated smoked Gouda cheese
1 lb Cooked (16 to 20 count)
-shrimp; peeled, deveined,
And roughly chopped -; (abt
-2 cups)
1 Recipe Creole Mustard Sauce;
-see * Note
* Note: See the “Creole Mustard Sauce” recipe which is included in this
collection.
Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese,
breadcrumbs, and butter until thoroughly blended, and press the mixture
into a 9-inch springform pan. Make the filling: Heat the oil in a saute pan
over high heat. Add the onions, carrots and red pepper, and saute for 3
minutes. Season with salt and pepper. Using an electric mixer, beat the
cream cheese with the eggs until thick and creamy, about 4 minutes. Beat
the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt
and pepper. Pour the filling over the crust in the springform pan, bake
until firm, about 1 hour and 15 minutes. Serve with Creole Mustard Sauce.
This recipe yields 12 to 16 servings.
Yields
12 servings
