Yield: 4 servings
|1 cup||Parmesan cheese, grated|
|½ cup||Unsalted butter, melted|
|1 tablespoon||Olive oil|
|1 cup||Onion, chopped|
|½ cup||Carrot, finely chopped|
|½ cup||Red bell pepper, chopped|
|\N \N||Salt and pepper|
|1¾ pounds||Cream cheese, room|
|½ cup||Heavy cream|
|1 cup||Smoked Gouda cheese, grated|
|1 pounds||Cooked (16- 20 count) shrimp|
|\N \N||Peeled, deveined and roughly|
|\N \N||About 2 cups|
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.
Yield: 12-16 servings
ESSENCE OF EMERIL SHOW #EE2240