Gulf shrimp cheesecake with creole mustard dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Parmesan cheese, grated |
| 1 | cup | Breadcrumbs |
| ½ | cup | Unsalted butter, melted |
| Filling: | ||
| 1 | tablespoon | Olive oil |
| 1 | cup | Onion, chopped |
| ½ | cup | Carrot, finely chopped |
| ½ | cup | Red bell pepper, chopped |
| Salt and pepper | ||
| 1¾ | pounds | Cream cheese, room |
| Temperature | ||
| 4 | larges | Eggs |
| ½ | cup | Heavy cream |
| 1 | cup | Smoked Gouda cheese, grated |
| 1 | pounds | Cooked (16- 20 count) shrimp |
| Peeled, deveined and roughly | ||
| Chopped, | ||
| About 2 cups | ||
Directions
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
Crust: