CREOLE SHRIMP & CRAB CHEESECAKE
We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.-Christy Hughes, Sunset Beach, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield 24 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.
Nutrition Facts : Calories 283 calories, Fat 24g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 411mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE
Make and share this Andouille Sausage and Shrimp With Creole Mustard Sauce recipe from Food.com.
Provided by Karen in MA
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Toss shrimp with Creole seasoning in medium bowl to coat.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
- Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
- Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
- Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
- Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.
Nutrition Facts : Calories 577.2, Fat 39.9, SaturatedFat 12.1, Cholesterol 207.9, Sodium 2162.5, Carbohydrate 13.3, Fiber 2.1, Sugar 4.5, Protein 39.7
SHRIMP CAKES WITH ANDOUILLE SAUSAGE
Categories Food Processor Pork Shellfish Appetizer Sauté Lunch Sausage Seafood Shrimp Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 9
Steps:
- Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
- Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
- Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.
SHRIMP CAKES WITH ROASTED SHRIMP SAUCE
Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :)
Provided by Manami
Categories Lemon
Time 1h49m
Yield 8 Cakes (4 Servings)
Number Of Ingredients 39
Steps:
- SHRIMP CAKES:.
- Toss the shrimp with 1 tablespoon of the Essence.
- Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
- Place the food processor bowl and blade in the refrigerator to chill.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
- Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
- Remove from the heat and spread on a plate to cool completely.
- Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
- Add the egg white and process for 5 seconds.
- With the machine running, add the heavy cream through the feed tube in a steady stream.
- Transfer to a large bowl.
- Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
- Form into 8 cakes.
- In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
- In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
- One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
- Remove and drain on paper towels.
- ROASTED SHRIMP SAUCE:.
- Heat the oil in a large, heavy pot to smoking over high heat.
- Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
- Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
- Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
- Add the brandy and cook for about 15 seconds.
- Add the water and cook until the pan is almost dry, 15 to 30 seconds.
- Add the cream and cook until reduced by half, about 7 minutes.
- Remove from the heat.
- With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
- Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
- Place over medium heat and whisk in the cold butter 1 piece at a time.
- To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
- Garnish with fresh parsley leaves and lemon juice if desired.
- Serve imediately and E N J O Y!
Nutrition Facts : Calories 695.1, Fat 55, SaturatedFat 28.1, Cholesterol 287, Sodium 454, Carbohydrate 29.3, Fiber 2.1, Sugar 2.8, Protein 19.7
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