Edam Cheese With Shrimp Stuffing Recipes

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EDAM CHEESE WITH SHRIMP STUFFING



Edam Cheese With Shrimp Stuffing image

Make and share this Edam Cheese With Shrimp Stuffing recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 lbs edam cheese, peeled
3/4 lb raw shrimp, shelled,deveined,cut into 1/2 inch pieces
3 tablespoons butter
1 large onion, finely chopped
1 large tomatoes, seeded,finely chopped
1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
black pepper
1/4 cup soft breadcrumbs
6 pimento stuffed olives, drained,chopped
2 tablespoons raisins, chopped
1 egg, beaten

Steps:

  • Cut a 1 inch-thick slice off the top of the cheese.
  • Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick.
  • Hollow out the lid.
  • Place the cheese in a large pot and pour cold water to cover.
  • Soak for 1 hour.
  • Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside.
  • Prepare the shrimp and rinse in cold water; set aside.
  • Drain the cheese shell well.
  • Place the bottom in a baking dish with high sides just large enough to hold cheese.
  • Preheat oven to 350 degrees.
  • Melt butter in a skillet.
  • Saute onions for about 5 minutes over medium-low heat.
  • Add the tomato and seasoning and cook until all liquid has evaporated.
  • Transfer vegetables to a large bowl.
  • Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins.
  • Then add the beaten egg.
  • Turn this mixture into the cheese bottom and top with lid.
  • Bake uncovered for 30 minutes.
  • Top should be bubbly and golden brown.
  • Serve immediately.

STUFFED EDAM CHEESE



Stuffed Edam Cheese image

I clipped this recipe from a magazine almost thirty years ago and have made it many times for Christmas parties and gatherings. It's a spreadable step away from the ordinary cheese platter. Serve with your favorite crackers, melba rounds, or pretzel dippers. I also like it because it can be prepared in advance of when you will be serving it.

Provided by Leslie in Texas

Categories     Spreads

Time 30m

Yield 1 cheese ball

Number Of Ingredients 6

1 (2 lb) whole edam cheese
1/2 cup dry sherry or 1/2 cup port wine
1 tablespoon grated onion
2 teaspoons caraway seeds
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder (to taste)

Steps:

  • Remove a 2 to 3 inch wide horizontal slice from top of cheese.
  • Scoop out the cheese, leaving a 1/4 inch thick shell.
  • With a sharp knife, cut a sawtooth pattern around the edge of the shell.
  • Shred the cheese.
  • With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
  • Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
  • May be prepared in advance to this point up to three days.

Nutrition Facts : Calories 3764.2, Fat 253.3, SaturatedFat 159.5, Cholesterol 807.4, Sodium 8785.4, Carbohydrate 33.3, Fiber 2, Sugar 18.4, Protein 228.6

DAN'S BAKED STUFFED SHRIMP



Dan's Baked Stuffed Shrimp image

An easy Dan's Baked Stuffed Shrimp recipe

Provided by Dan Diodato

Categories     Mushroom     Shellfish     Bake     Christmas     Seafood     Winter     Christmas Eve     Gourmet     Windsor     Connecticut

Yield Serves 6

Number Of Ingredients 15

For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 375°F. and butter a large baking dish.
  • Make stuffing:
  • In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
  • Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
  • Garnish shrimp with parsley and serve with lemon wedges.

NORWEGIAN MARINATED EDAM CHEESE (MARINERT EDAMEROST)



Norwegian Marinated Edam Cheese (Marinert Edamerost) image

Posted for ZWT 6.From sons of Norway. Serve with crackers or dark bread. The original recipe calls for red paprika.

Provided by littlemafia

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

11 ounces edam cheese
1 red pepper, cut in strips
1 1/4 cups olive oil
7/8 cup white vinegar
1 tablespoon red pepper, finely chopped
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon green peppercorn
2 garlic cloves

Steps:

  • Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
  • Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
  • Layer cheese and red pepper in a jar and pour marinade over all.
  • Cover and chill. Keeps 2-3 weeks in refrigerator.
  • Let come to room temperature before serving, allowing cheese to come to full-flavor.

Nutrition Facts : Calories 897.7, Fat 89.3, SaturatedFat 23.1, Cholesterol 69.4, Sodium 757.3, Carbohydrate 4.3, Fiber 0.8, Sugar 2.7, Protein 19.9

KESHI YENA (STUFFED EDAM CHEESE)



KESHI YENA (Stuffed Edam Cheese) image

This a traditional delicacy from the Dutch Caribbean island of Curacao. It may take a bit of time and effort, but it will be well worth it!

Provided by SilentCricket

Categories     Cheese

Time 2h30m

Yield 1 ball, 10-12 serving(s)

Number Of Ingredients 21

2 lbs edam cheese, in ball
2 lbs ground beef
1 tablespoon parsley
1 tablespoon capers (optional)
3 tomatoes, peeled and chopped
1/4 hot pepper, minced
1 green pepper, chopped
2 medium onions, chopped
1 clove garlic, minced
1 tablespoon tomato paste
2 tablespoons ketchup
1 tablespoon piccalilli relish
2 teaspoons Worcestershire sauce
2 tablespoons butter
5 eggs
1/4 raisins or 1/4 pitted prune
1/4 cup olive, sliced
salt
pepper
Tabasco sauce
margarine or oil

Steps:

  • Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
  • Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
  • Saute the vegetables, seasonings, and beef.
  • Simmer for aprox.
  • 20 minutes until the tomatoes are reduced.
  • Then remove from the stove and allow to cool slightly.
  • Beat 4 eggs and blend into this mixture.
  • Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
  • Place the cheese shell upright in the greased dish.
  • Fill with the vegetable/beef mixture.
  • Cover with the"lid" (cheese circle).
  • Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
  • Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
  • OR---.
  • Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
  • VARIATION: Slice cheese about 1/4" inch in thickness.
  • Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
  • Place filling inside, cover with cheese and brush with beaten egg to seal.
  • Place in a pan of hot water and bake as directed above.

CAULIFLOWER AND EDAM CHEESE (DUTCH)



Cauliflower and Edam Cheese (Dutch) image

Make and share this Cauliflower and Edam Cheese (Dutch) recipe from Food.com.

Provided by noway

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 cauliflower
3 eggs
2 tablespoons condensed milk
30 g flour
1 cup milk
salt and pepper, to taste
paprika, to taste
200 g aged edam cheese, grated

Steps:

  • Preheat oven to 395°F.
  • Rinse the cauliflower cut into florets.
  • Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
  • Beat the eggs with the condensed milk and half of the grated cheese.
  • Add the flour and pepper and paprika to taste.
  • Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
  • Bake at 395ºF for about 35 minutes.

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