Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
   1      cup           Parmesan cheese -- grated
   1      cup           breadcrumbs
     1/2  cup           unsalted butter -- melted
                        ***FILLING***
   1      tablespoon    olive oil
   1      cup           onion -- chopped
     1/2  cup           carrot -- finely chopped
     1/2  cup           red bell pepper -- chopped
                        Salt and pepper
   1 3/4  pounds        cream cheese -- room temperature
   4      large         eggs
     1/2  cup           heavy cream
   1      cup           smoked Gouda cheese -- grated
   1      pound         cooked shrimp peeled deveined roughly -- about 2-cups
                        -- chopped
                        ***CREOLE MUSTARD SAUCE***
     1/2  cup           creole mustard
     1/2  cup           mayonnaise
   1      teaspoon      champagne vinegar
   1      tablespoon    water to thin
                        Salt and pepper

Preparation:

Preheat oven to 350 degrees. Make the crust: Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9-inch 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. Yield: 12-16 servings CREOLE MUSTARD SAUCE: Combine all ingredients and set aside.