| 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 |
tb |
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 |
lg |
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
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