Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Parmesan cheese, grated |
| 1 cup | Breadcrumbs |
| ½ cup | Unsalted butter, melted |
| \N \N | Filling: |
| 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 |
| \N \N | Temperature |
| 4 larges | Eggs |
| 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 | Chopped, |
| \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
Crust: