Best Shrimp And Andouille Cheesecake With Mustard Tomato Coulis Recipes

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis image

Provided by Molly53

Categories Cheese

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

4 ounces parmesan cheese, grated
1 cup fresh breadcrumb
1/4 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought)
1/2 cup butter
1 teaspoon olive oil
1 teaspoon garlic, peeled and minced
2 teaspoons shallots, peeled and minced
8 roma tomatoes, peeled, seeded and diced
1/2 teaspoon creole seasoning (Emeril's preferred, Emeril's Essence, your own recipe or store bought)
2 tablespoons creole mustard
1 lb andouille sausage, chopped
1 tablespoon olive oil
1 cup onion, peeled and chopped
1/2 cup red bell pepper, seeded and diced
1/2 cup green bell pepper, seeded and diced
1 lb shrimp, peeled and chopped
28 ounces cream cheese, room temperature
4 ounces gouda cheese, grated
1/2 cup heavy cream or 1/2 cup whipping cream
4 eggs, beaten

Steps:

To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
Add butter and mix just until the ingredients are moist, without overmixing.
Press into the bottom of a 9" springform pan; set to the side.
To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
Add the tomatoes and cook for five minutes.
Add seasoning and mustard.
Whirl mixture in food processor or blender and strain; let cool until needed.
To make the filling: Preheat the oven to 350°F.
In a large skillet, cook the sausage; drain off fat.
In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
Beat the cheeses in a bowl until smooth.
Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.

Nutrition Facts : Calories 651.1, Fat 53.8, SaturatedFat 27.8, Cholesterol 257.1, Sodium 1298, Carbohydrate 15.9, Fiber 1.5, Sugar 5.5, Protein 26.6

Crawfish or Shrimp Cheesecake image

Provided by gailanng

Categories Crawfish

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup finely shredded parmesan cheese
1 cup fine dry breadcrumb
1/2 cup unsalted butter, melted
1 cup onion, finely chopped
1/2 cup green sweet pepper, finely chopped
1/2 cup sweet red pepper, finely chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
3 (8 ounce) packages cream cheese, softened
1 cup smoked gouda cheese, shredded (4 ounces)
3 eggs
1 lb crawfish tails cooked and shelled with juice (OR 1 pound medium shrimp, deveined cooked and coarsely chopped)
1/2 cup whipping cream
crackers or toasted baguette, slices

Steps:

Preheat oven to 350 degrees.
For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

Nutrition Facts : Calories 493.8, Fat 45.9, SaturatedFat 26.1, Cholesterol 193.2, Sodium 745.9, Carbohydrate 8.2, Fiber 0.7, Sugar 4, Protein 13.6