1 c Parmesan cheese, grated
1 c Breadcrumbs
1/2 c Unsalted butter, melted
Filling:
1 tb Olive oil
1 c Onion, chopped
1/2 c Carrot, finely chopped
1/2 c Red bell pepper, chopped
Salt and pepper
1 3/4 lb Cream cheese, room
Temperature
4 lg Eggs
1/2 c Heavy cream
1 c Smoked Gouda cheese, grated
1 lb Cooked (16- 20 count) shrimp
Peeled, deveined and roughly
Chopped,
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:
Yields
4 servings