Title: Gulf shrimp cheesecake with creole mustard dressing
 Categories: E.
      Yield: 4 Servings
 
      1 c  Parmesan cheese, grated
      1 c  Breadcrumbs
    1/2 c  Unsalted butter, melted
           Filling:
      1 tb Olive oil
      1 c  Onion, chopped
    1/2 c  Carrot, finely chopped
    1/2 c  Red bell pepper, chopped
           Salt and pepper
  1 3/4 lb Cream cheese, room
           Temperature
      4 lg Eggs
    1/2 c  Heavy cream
      1 c  Smoked Gouda cheese, grated
      1 lb Cooked (16- 20 count) shrimp
           Peeled, deveined and roughly
           Chopped,
           About 2 cups
 
  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.
  
  Yield: 12-16 servings