Be the first to A round of Edam cheese is stuffed with a shrimp, cherry, caper, and savory vegetable stuffing, then baked to perfection.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 4 pound round of Edam cheese, peeled
- 3/4 pound raw shrimp, shelled, deveined, cut into 1/2 inch pieces
- 1/4 cup butter
- 1 large onion, finely chopped
- 1 large tomato, seeded, finely chopped
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup soft bread crumbs
- 2 Tablespoons capers, drained, chopped
- 2 Tablespoons dried cherries, chopped
- 1 egg, beaten
Preparation:
Slice a 1-inch thick piece from the top of the cheese to form a lid. Use a spoon to scoop out the center of the round of Edam cheese leaving a 1/2-inch thick shell. Hollow out the lid as well. (The scooped out cheese will be used in the stuffing.) Place the shell in a large bowl and cover with cold water. Let soak for 1 hour.
Grate enough of the scooped-out cheese to make 2 cups. Set aside.
Preheat oven to 350 F. Drain the cheese shell and pat dry. Place shell in a 2-inch deep baking pan just large enough to hold it.
Saute onions in butter for 5 minutes over medium heat. Add tomatoes, cayenne, salt, and pepper. Simmer until thick and liquid has evaporated. Scrape into a large bowl and let cool.
Add shrimp, grated Edam cheese, bread crumbs, caper, cherries, and egg to the vegetables. Fold gently to combine. Pour stuffing into the cheese shell and cover with the lid. Bake uncovered for 30 minutes until golden brown and bubbly. Serve hot with crusty bread.
Yield: 4 to 6 servings
Grate enough of the scooped-out cheese to make 2 cups. Set aside.
Preheat oven to 350 F. Drain the cheese shell and pat dry. Place shell in a 2-inch deep baking pan just large enough to hold it.
Saute onions in butter for 5 minutes over medium heat. Add tomatoes, cayenne, salt, and pepper. Simmer until thick and liquid has evaporated. Scrape into a large bowl and let cool.
Add shrimp, grated Edam cheese, bread crumbs, caper, cherries, and egg to the vegetables. Fold gently to combine. Pour stuffing into the cheese shell and cover with the lid. Bake uncovered for 30 minutes until golden brown and bubbly. Serve hot with crusty bread.
Yield: 4 to 6 servings
