Recipe - Gulf Fish Beignets With Grilled Corn And Tomato Tartar Sauce

=== CRUST ===
1 cup Grated Parmesan cheese
1 cup Breadcrumbs
One half cup Unsalted butter; melted
=== FILLING ===
1 tablespoon Olive oil
1 cup Chopped onion
One half cup Finelychopped carrot
One half cup Chopped red bell pepper
Salt; to taste
Freshlyground black pepper;
to taste
1 Three fourths pound Cream cheese; room
temperature
4 lg Eggs
One half cup Heavy cream
1 cup Grated smoked Gouda cheese
1 pound Cooked (16 to 20 count)
shrimp; peeled, deveined,
And roughly chopped ; (abt
2 cups)
1 Recipe Creole Mustard Sauce;
see * Note

* Note: See the "Creole Mustard Sauce" recipe which is included in this
collection.

Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese,
breadcrumbs, and butter until thoroughly blended, and press the mixture
into a 9inch springform pan. Make the filling: Heat the oil in a saute pan
over high heat. Add the onions, carrots and red pepper, and saute for 3
minutes. Season with salt and pepper. Using an electric mixer, beat the
cream cheese with the eggs until thick and creamy, about 4 minutes. Beat
the cream, Gouda, cooked vegetables, and cooked shrimp. Season with salt
and pepper. Pour the filling over the crust in the springform pan, bake
until firm, about 1 hour and 15 minutes. Serve with Creole Mustard Sauce.
This recipe yields 12 to 16