Shrimp And Andouille Cheesecake With Mustard Tomato Coulis Recipes

SHRIMP AND ANDOUILLE CHEESECAKE WITH MUSTARD - TOMATO COULIS

Steps:

• To make the crust: Combine the parmesan cheese, bread crumbs and seasoning.
• Add butter and mix just until the ingredients are moist, without overmixing.
• Press into the bottom of a 9" springform pan; set to the side.
• To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender.
• Add the tomatoes and cook for five minutes.
• Add seasoning and mustard.
• Whirl mixture in food processor or blender and strain; let cool until needed.
• To make the filling: Preheat the oven to 350°F.
• In a large skillet, cook the sausage; drain off fat.
• In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side.
• Beat the cheeses in a bowl until smooth.
• Add the cream, cooked sausage and vegetable mixture; blend in the eggs.
• Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched).
• To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.