Beer makes batters better, meat more tender, and sauces more flavorful.
Gulf Shrimp Cheesecake
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- #55559
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
CRUST
1 cup grated Parmesan cheese
1 cup breadcrumbs
1/2 cup unsalted butter, melted
FILLING
1 tablespoon olive oil
1 cup chopped onion
1/2 cup finely-chopped carrot
1/2 cup chopped red bell pepper
salt, to taste
freshly ground black pepper, to taste
1 3/4 pound cream cheese, room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked gouda cheese
1 pound cooked shrimp, peeled, deveined, and roughly chopped
directions
Preheat oven to 350 degrees F.
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.
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nutrition data
Nutritional data has not been calculated yet.
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