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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This is a really upscaled version of crabmeat/lobster pie. This takes a little time and effort but is it good! Best if chilled for 8 hrs. Ingredients:
1 1/4 cups crushed ritz crackers |
1/4 cup butter, melted |
1 1/2 lbs medium raw shrimp |
2/3 cup minced red peppers or 2/3 cup green peppers or 2/3 cup yellow pepper |
1/4 cup minced onion |
1 garlic clove, minced |
3 tablespoons butter, melted |
2 (8 ounce) packages cream cheese, softened |
1/2 cup mayonnaise |
4 large eggs |
1/3 cup milk |
1 1/4 cups shredded swiss cheese |
1 teaspoon pepper |
Directions:
1. Combine cracker crumbs and 1/4 cup melted butter.
2. Press mixture evenly onto the bottom of a 9-inch springform pan; set aside.
3. Clean and chop shrimp.
4. Cook shrimp, green pepper, red pepper, onion, and garlic in the 3 tbsp butter in a large skillet (over med-high heat), stirring constantly, until shrimp are done and veggies are tender.
5. Drain well and set aside.
6. Beat cream cheese and mayonnaise at high speed until creamy.
7. Add eggs, one at a time, beating after each addition.
8. Gradually add milk, beating well at low speed just until blended.
9. Stir in shrimp mixture, Swiss cheese, and pepper.
10. Pour mixture into prepared pan.
11. Bake at 300°F for 80 minutes or until set.
12. Turn oven off (don’t open the door) and let cheesecake sit in the oven for 1 hour.
13. Cool completely on a wire rack.
14. Cover and chill through (at least 4 hours is needed- 8 hours is best if you have the time).
15. Top with some whole shrimp.
16. Serve w/ warm tomato sauce or cold cocktail sauce on the side.
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