| rdfs:comment | - Gulf Shrimp Cheesecake with Creole Mustard Dressing Yield: 12 to 16 servings Crust: 1 cup Parmesan, grated 1 cup bread crumbs 1/2 cup unsalted butter, melted Filling: 1 tablespoon olive oil 1 cup onion, chopped 1/2 cup finely chopped carrot 1/2 cup chopped red bell pepper Salt and pepper 1 3/4 pounds cream cheese, room temperature 4 large eggs 1/2 cup heavy cream 1 cup grated smoked Gouda 1 pound cooked (16 to 20 count) shrimp, peeled, deveined and roughly chopped, about 2 cups Creole Mustard Dressing, recipe follows Creole Mustard Sauce: Salt and pepper Combine all ingredients and set aside.
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| abstract | - Gulf Shrimp Cheesecake with Creole Mustard Dressing Yield: 12 to 16 servings Crust: 1 cup Parmesan, grated 1 cup bread crumbs 1/2 cup unsalted butter, melted Filling: 1 tablespoon olive oil 1 cup onion, chopped 1/2 cup finely chopped carrot 1/2 cup chopped red bell pepper Salt and pepper 1 3/4 pounds cream cheese, room temperature 4 large eggs 1/2 cup heavy cream 1 cup grated smoked Gouda 1 pound cooked (16 to 20 count) shrimp, peeled, deveined and roughly chopped, about 2 cups Creole Mustard Dressing, recipe follows 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. Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese, bread crumbs, and butter until thoroughly blended, and press the mixture into a 9-inch springform pan. 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. Creole Mustard Sauce: 1/2 cup creole mustard 1/2 cup mayonnaise 1 teaspoon champagne vinegar 1 tablespoon water, to thin Salt and pepper Combine all ingredients and set aside. Yield: 1 cup
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