Gulf shrimp cheesecake with creole mustard dressing

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:

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