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
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.
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