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  Added: Jul 14, 2006  •  Visited (347)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Edam Cheese With Shrimp Stuffing
(Keshy Yena Coe Cabaron)
What You Need:
  • A 4-pound Edam cheese
  • ¾ pound raw shrimp
  • 1 tablespoon butter, softened, plus
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onions
  • 1 medium-sized firm ripe tomato, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1/3 cup chopped drained canned tomatoes
  • ¼ teaspoon ground hot red pepper
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ¼ cup soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
  • 6 small pimiento-stuffed olives, drained and finely chopped 1 tablespoon finely chopped sweet gherkin
  • 2 tablespoons seedless raisins
  • 1 egg, well beaten

  • How To Cook:
    1. Peel the cheese and cut a l-inch-thick slice off the top. With a spoon, scoop out the center of the cheese leaving a boat like shell about ½ inch thick. Hollow the slice from the top in a similar fashion to make a lid for the shell.

    2. Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.

    3. Meanwhile, grate enough of the scooped-out cheese to make 2 cups and set it aside. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out their intestinal veins with the point of the knife. If the shrimp are small, leave them whole; if they are large, cut them into ½ -inch- long pieces.

    4. Remove the cheese shell and lid from the water and invert them on paper towels to drain.

    5. Preheat the oven to 350°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a round baking dish at least 5 inches deep and just large enough to hold the cheese compactly. (If the dish is too shallow or too large, the cheese will collapse and spread when it is baked.)

    6. In a heavy 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat. Drop in the onions and, stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.

    7. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomato, red pepper, salt and a few grindings of black pepper and, still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.

    8. With a rubber spatula, transfer the entire contents of the skillet to a deep bowl. Add the shrimp, grated cheese, bread crumbs, olives, gherkin and raisins, and toss together gently but thoroughly.

    9. Taste for seasoning, then stir in the beaten egg. Spoon the shrimp mixture into the cheese shell, place the shell in the prepared dish, and top it with the cheese lid.

    10. Bake uncovered on the middle shelf of the oven for about 30 minutes, or until the top is bubbly and delicately browned. Serve the "Keshy Yena" at once, directly from the baking dish.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Americas » Caribbean Islands
    Main Ingredient » Dairy » Cheese
    Main Ingredient » Shellfish » Shrimps
    Dish » Appetizers



     




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