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Monday, August 31, 2015

shrimp scampi cheesecake appetizer

Ingredients

  • Servings: 12
  • 1 tablespoon olive oil
  • 1 onion
  • 6 teaspoons minced garlic
  • 1 pound fresh shrimp, peeled and deveined
  • 12 shells puff pastry, baked
  • 4 tablespoons butter or margarine
  • 3 (8 ounce) packages cream cheese, softened
  • 4 eggs
  • 1/2 cup heavy cream
  • 16 ounces smoked gouda, grated
  • 2 teaspoons salt

Recipe

    Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • in a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. when cool, pour off liquid reserving garlic.
  • cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. in a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
  • remove center circle and a small portion of inside of cooled puff pastry shells.
  • in a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. add cream, gouda, onions, shrimp and salt.
  • spoon filling into puff pastry shells.
  • bake in preheated oven for 20 to 25 minutes or until filling is browned on top. garnish with whole shrimp and chopped chives; serve.

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