Ingredients

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, at 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

Directions

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.

Ingredients

Creole Mustard Sauce:
1/2 cup creole mustard
1/2 cup mayonnaise
1 teaspoon champagne vinegar
1 tablespoon water, to thin
Salt and pepper

Directions

Combine all ingredients and set aside.
Yield: 1 cup