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INGREDIENTS

=== CRUST ===
=== FILLING ===
1 tb olive oil
1/2 c Heavy cream
1 lb Cooked (16 to 20 count)
1 c Breadcrumbs
1 c Grated Parmesan cheese
1 3/4 lb Cream cheese; room
4 lg Eggs
1 c Grated smoked Gouda cheese
1 c Onions ; chopped
1/2 c Chopped red bell pepper
And roughly chopped -; (abt
1/2 c Finely-chopped carrot
Salt ; to taste
Black Pepper ; freshly ground
1 Recipe Creole Mustard Sauce;
1/2 c Unsalted butter; melted

Servings

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

NOTES

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Gulf Shrimp Cheesecake with Creole Mustard Dressing

=== CRUST === 
  === FILLING === 
1 tb olive oil 
1/2 c Heavy cream 
1 lb Cooked (16 to 20 count) 
1 c Breadcrumbs 
1 c Grated Parmesan cheese 
1 3/4 lb Cream cheese; room 
4 lg Eggs 
1 c Grated smoked Gouda cheese 
1 c Onions chopped
1/2 c Chopped red bell pepper 
  And roughly chopped -; (abt 
1/2 c Finely-chopped carrot 
  Salt to taste
  Black Pepper freshly ground
1  Recipe Creole Mustard Sauce; 
1/2 c Unsalted butter; melted

* 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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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 12 servings

Calories: 182
Calories from Fat: 107 (59%)

Amt Per Serving		% DV

	Total Fat 11.9g	16 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.4g
Cholesterol 363mg		112 %
Sodium 230.8mg		8 %
Potassium 153.9mg		4 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.3g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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