| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce06 | 12 | Servings | |
INGREDIENTS
| === CRUST === | ||
| 1 | c | Grated Parmesan cheese |
| 1 | c | Breadcrumbs |
| 1/2 | c | Unsalted butter, melted |
| === FILLING === | ||
| 1 | T | Olive oil |
| 1 | c | Chopped onion |
| 1/2 | c | Finely-chopped carrot |
| 1/2 | c | Chopped red bell pepper |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 3/4 | lb | Cream cheese, room |
| temperature | ||
| 4 | Eggs | |
| 1/2 | c | Heavy cream |
| 1 | c | Grated smoked Gouda cheese |
| 1 | lb | Cooked, 16 to 20 count |
| shrimp peeled deveined | ||
| And roughly chopped -, abt | ||
| 2 cups | ||
| 1 | Recipe Creole Mustard Sauce | |
| see * Note |
INSTRUCTIONS
Note: See the "Creole Mustard Sauce" recipe which is included in this collection. 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. Serve with Creole Mustard Sauce. This recipe yields 12 to 16 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2240 broadcast 12-30-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-19-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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