Recipe by Betty L. Ince
"Rich cheesecake with a seafood surprise. Decadent and smooth for adult tastes."
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fresh shrimp, peeled and deveined
puff pastry, baked
butter or margarine
3 (8 ounce) packages
cream cheese, softened
smoked Gouda, grated
I made these in the prebaked fillo cups for two Christmas parties. At the one they ate every single morsel, but no comments. (Lots of people not a lot of food.) At the other party, ladies only, lots of food, lots of these leftover and still no comments about this recipe. I wasn't crazy about them either. Later I tried some of the unbaked leftovers (without the fillo cups) I had frozen as a dip. Weird eggy quiche like consistancy, although good flavor. I was not going to give up on this recipe, and I personally am not crazy about fillo and didn't want to use the puff pastry cups, so I took egg roll skins and cut them in quarters. Layered two squares opposite each in a flower pattern and put them in mini muffin tins. What a difference this "cheesecake" is in these. Very good and pretty this way. I felt the fillo took away from the taste - not enough filling to dough ratio and the egg roll wrappers just gave it a nice cup to be in with a little crunch with the "petals" sticking out the top. Baked at 350 for 10 minutes an they browned up perfectly.
1st this recipe has the worst name, after I got over that and check out the ingredients I was intriqued. After reading all the glowing reviews I found it a must! I made it just as written. But...
I found it very disapointing. My guests were not very interested either and they were all eaters. It just isn't that special. And it makes SO much, I had tons lefover. Not impressed, sorry.
Don't let the "cheesecake" title keep you away!! This is great. I used the little phylo pastry cups for a party, and was able to make about 100. Everyone loved them, very elegant.
Absolutely decadent and honestly far easier than anyone would ever believe. I used the phyllo cups several other people recommended instead of puff pastry. Garnished with fresh snipped chives and thyme. I have also used the filling as a baked dip if you don't want to deal with the hassel of filling nearly a 100 of these. Just buy some very nice crackers or toasts instead to enjoy these delightful bites instead.
Oh. My. Goodness. Since I was taking these to a party, I did as other reviewers suggested and used mini phyllo cups to make 60 appetizers. (This is rather expensive to make because of the cheese and shrimp, so I skimped on the number of cups.) The phyllo dough I bought was already cooked, so I simply heated them with the filling in the oven for about 10 minutes. I still had plenty of filling left over for a cracker spread, but I should have bought more cups- it was hard enough keeping ourselves from eating them before we got there! If you've been looking for a rave-worthy recipe that's always the first to go at a gathering, this is it. Mine were gone in 20 minutes! Thanks for such a great recipe.
I thought this was a very rich recipe, but I loved it. This recipe makes A LOT, but I did freeze the batter and it tasted fine. I'm thinking you could probably cut the recipe in half. I used 4 pkgs mini phyllo cups for half the recipe and froze the rest and used as a hot dip with crackers when I needed it. I also don't think you need 16 oz. of Gouda. I believe I only used half of that and I couldn't find smoked. I did not used the onions or salt. The second time I made it I used a pound of shimp to half the batter recipe. Much better!
My family LOVED these. Not only was it easy to make, it freezes really well. It does cost a bit more than other appetizers - I only make it once a year - plus, family & friends rave about it. It is always a hit at family holiday functions. I too used the pre-cooked phyllo dough and just filled them up and heated them up in the over. It has become a family favorite for the holidays.
This was a great find, however I am altering it the next time I make it. There is WAY to much cheese for the amount of shrimp. I am going to do the following: add another pound of shrimp, add a couple cans of real lump crab, add another onion and carmalize them, add a little more garlic, use one smoked gouda and one regular, and call this Shrimp Scampi Rangoon. I made this for Thanksgiving and put them in the phyllo shells I made in the mini muffin pans. I made 4 dozen and still have half of the mixture left. I used the other half of the mixture the next day. I poured it in a glass dish and baked it. I got a lot of compliments on both and several people asked for the recipe. I dont think there is enough meat in it. When I was filling my phyllo cups I was trying to put a shrimp peice in each cup and I found myself digging around in the mixture looking for them. All in all this was good. It does make a ton, but it saves well in the fridge. Looking forward to the next time I make it!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Scampi Cheesecake Appetizer
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 506
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