Alligator Sausage And Shrimp Cheescake Food

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CREOLE SHRIMP & CRAB CHEESECAKE



Creole Shrimp & Crab Cheesecake image

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

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dill weed
2 tablespoons butter, melted
CHEESECAKE:
2 tablespoons butter
1 medium sweet red pepper, finely chopped
1 small onion, finely chopped
1 medium carrot, finely chopped
1/2 teaspoon dill weed
1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
3 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1 tablespoon sherry or additional cream
4 large eggs, lightly beaten
1 pound peeled and deveined cooked shrimp, chopped
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Gouda cheese
SAUCE:
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon Creole seasoning
Assorted crackers

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.

ALLIGATOR SAUSAGE AND SHRIMP CHEESCAKE



ALLIGATOR SAUSAGE AND SHRIMP CHEESCAKE image

Categories     Cake     Cheese     Appetizer     Bake

Yield 10-12 slices

Number Of Ingredients 16

Crust:
1 cup bread crumbs
1 cup parmesan cheese grated
4 oz butter melted
11/2 lbs cream cheese, softened
3 eggs
3/4 cup heavy cream
1 cup smoked gouda cheese, grated
1 onion diced
1 green pepper diced
1 red pepper diced
1 yellow pepper diced
1 lb alligator sausage diced (remove sausage from casing first)
1/2 lb raw shrimp diced
2 tsp Paul's Seafood Magic
2 tsp chipotle powder

Steps:

  • Mix bread crumbs and cheese, add melted butter. Combine and press into a 10" spring pan. Bake 10 minutes in 400º oven to set crust. Whisk cream cheese until smooth. Add eggs, whisk, add cream and gouda. Mix well. (I do this in a processor). Saute` veggies with 2 tbsp oil or butter until soft, add seafood magic and chipotle powder, add shrimp, cook until just done. In a separate pan, cook the sausage that has been removed from the casing and brown it well; drain and combine with veggies and cooked shrimp. Fold this into the cheese mixture. Pour mixture into prepared pan. Wrap pan with foil to prevent leakage. Bake cheese cake in a water bath on the bottom rack of a 375º oven 1 1/2 to 2 hours. Remove when a knife inserted to the center of the cheese cake comes out clean and the filling is set. Serve warm.

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