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Full Online Book HomeLearning KitchenFishandseafood - Shrimp-gruyere Cheesecake
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Fishandseafood - Shrimp-gruyere Cheesecake Post by :Jason_King Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1292

Click below to download : Fishandseafood - Shrimp-gruyere Cheesecake (Format : PDF)

Fishandseafood - Shrimp-gruyere Cheesecake

1 1/4 cups crushed round buttery crackers
1/4 cup butter, melted
1 1/2 pound unpeeled medium size (fresh) shrimp
1/3 cups each: minced green and red pepper
1/4 cup minced onion
1 large clove of garlic minced
3 tbsp. Butter melted
2 (8oz). Packages of cream cheese softened
1/2 cup mayo
4 large eggs
1/3 cup milk
1 1/4 cups (5oz.) Gruyere Cheese
1 tsp. Ground white pepper
Tomato Sauce (recipe below)

Preheat oven to 300° F.

Combine cracker crumbs and 1/4 cup of melted butter and press into bottom of a 9-inch springfrom pan. Set aside.

Peel, deveined and chop shrimp. Cook shrimp and next four ingredients in 3 tablespoons butter in a large skillet over medium heat. (NOTE: You can skip this step if you want to use frozen cooked shrimp).

Saute vegetables until tender, drain and set aside.

Beat cream cheese and mayo at high speed until creamy. Add eggs 1 at a time, beating after each one. Gradually add milk, beating at low speed just until blended. Stir in shrimp mixture, cheese and white pepper.

Pour mixture into prepared pan and Bake at 300 doe 1 hour and 20 minutes or until set. Turn oven off and partially open oven door; leave cheesecake in oven for 1 hour.Cool completely on wire rack; cover and chill for at least 8 hours.

Serve with warm tomato sauce on top. May serve with French baguette bread sliced thin or Melba toast.Can make this ahead and freeze it.

Tomato Sauce:
1/4 c. Chopped onion
1 clove garlic minced
1 tbsp. Olive oil
2 (14 oz) cans tomatoes, drained and chopped
1 1/2 tsp. Dried Italian seasoning
1 bay leaf

Cook onion and garlic until tender. Add tomatoes and remaining ingredients;bring to boil. Reduce heat, and simmer, uncovered 20 minutes or until most of liquid evaporates. Remove from heat and discard bay leaf.

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Fishandseafood - Shrimp Appetizer Platter Fishandseafood - Shrimp Appetizer Platter

Fishandseafood - Shrimp Appetizer Platter
1 pkg. cream cheese, softened 1/2 cup sour cream 1/4 cup mayonnaise 2 (4-1/2oz) cans shrimp, drained 1 cup seafood sauce 2 cup mozzarella cheese, shredded 1 green pepper, chopped 3 green onions, chopped 1 tomato, diced Combine the cream cheese, sour cream and mayonnaise.Spread over a 1" pizza pan or platter. Scatter the shrimp over the cheese and then over with the seafood sauce. Add a layer of mozzarella, green pepper, green onions and then tomato. Cover and chill. Serve with crackers.

Fishandseafood - Shrimp-cheese Bites Fishandseafood - Shrimp-cheese Bites

Fishandseafood - Shrimp-cheese Bites
Makes 24 appetizers 1 1/4 cups Gold Medal® all-purpose flour 1/2 cup margarine or butter 1 egg, beaten 2/3 cup chopped cooked shrimp 2 ounces farmer or chèvre (goat) cheese, crumbled 1 egg 1 egg yolk 1/2 cup half-and-half 2 teaspoons chopped fresh or 3/4 teaspoon dried basil leaves Heat oven to 375°. Place flour in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24